乳粉中游离甘氨酸和牛磺酸的测定

Determination of free glycine and taurine in dairy products

建立了高效液相色谱法测定乳粉中甘氨酸和牛磺酸质量浓度的方法。样品经Carrez试剂沉淀蛋白质和脂肪,在流动相为0.05mol/L乙酸钠(pH=5.0):乙腈=75:25的条件下用C18色谱柱分离,紫外检测波长254nm,流速1mL/min,标准曲线法定量。结果表明,甘氨酸和牛磺酸的平均回收率和样品重复测定相对标准偏差分别是99.804%,97.384%和1.6%,1.2%。该方法快速灵敏,简便准确,适用于奶粉中甘氨酸和牛磺酸含量的检测。

A method for determination of glycine and taurine content in dairy products by HPLC was reported.We established the method in which the Carrez reagent was used for elimination of protein and fat,C18 column and the mobile phase of 0.05 mol/L sodium acetate anhydrous（pH=5.0）：acetonitrile=75：25 for isolation and glycine and taurine were determined quantitatively by standard curve method at the UV 254nm and the flow of 1mL/min.The average recovery rates of glycine and taurine were 99.804%,97.384% respectively and the RSD were 1.6%,1.2%.The method was able to quickly,accurate and sensitive detect glycine and taurine amount in infant formula milk powder.