RP-HPLC测定作为红霉素发酵生产氮源的黄豆饼粉中的B族维生素

Determination of the vitamin B group in soybean cake meal as the nitrogen source in fermentation for erythrocin production by RP-HPLC

建立了黄豆饼粉中B族维生素的RP-HPLC测定方法,采用C18柱,流动相为甲醇:水(30:70,水相含5mmol/L的PIC-B6,冰醋酸1%,三乙胺调pH),检测波长为275nm,苯甲酸为内标物,4种维生素(Vb1、Vb2、Vb6、叶酸)的平均回收率在99.35%-100.03%;RSD在0.42%-1.08%。本方法同时测定四种维生素具有快速、简便、准确的特点[1]。

A RP-HPLC method was established for the determination of the vitamin B group in soybean cake meal. A C^8 column was used with the mobile phase of methanol-water （30：70, aqueous solution contained 5mmol/L PIC-B6, 1% glacial acetic acid, pH was adjusted by triethylamine）. The UV detection wavelength was 275nm. Benzoic acid was used as the internal standard. The average recoveries of the four vitamins （Vb 1, Vb2 ,Vb6, and folie acid ） were 98.95%-100.03 % and the RSDs were 0.42%-1.08%. This method is rapid, convenient and accurate for the simultaneous determination of the four vitamins.