摘要
建立高效液相色谱法测定婴幼儿配方食品中糠氨酸的分析方法。样品经复溶后,经10.6 mol/L盐酸水解,用迪马铂金ODS色谱柱分离,采用紫外检测器在280 nm下进行检测,外标法定量。方法标准曲线线性相关系数r2=0.999 9,精密度RSD为2.23%,加标回收率为96.56%~106.24%,检出限(S/N=3)为0.38μg/mL,检测限(S/N=10)为1.25μg/mL。分析21个婴幼儿配方食品样品(含11个品牌),结果表明,糠氨酸含量水平在468 mg/100 g^1 467 mg/100 g(以蛋白质计)之间,部分样品的蛋白质质量损伤程度较大。
An analytical method of furosine in infant formula by high performance liquid chromatography was established.The samples were reconstituted with water,hydrolysed by 10.6 mol/L hydrochloric acid,separated by DIKMA Platisil ODS column,determined at 280 nm with UV detector,and calculated by external standard methods.This method has good linearity（r2=0.999 9）,repeatability（RSD 2.23 %） and recovery（96.56 %-106.24 %）.The detection limit（S/N=3） was 0.38 μg/mL and determination limit（S/N=10） was 1.25 μg/mL.The analysis results of the 21 infant formula samples（including 11 brands） showed that the content of furosine has a wide scope between in 468 mg/100 g-1 467 mg/100 g（by protein）,the sample with higher fruosine content probably suffer serious heat damage and the nutrition quality may decreased.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期158-161,共4页
Food Research and Development
