摘要
采用离子色谱法对食醋中18种氨基酸检测方法进行了研究。样品前处理采用蒸馏法提取,用强阳离子固相萃取柱(SCX)进行净化,优化了仪器条件、考察了基体干扰,达到了食醋中18种氨基酸全部分离并能准确定性定量的目的。该方法标准曲线线性相关系数R2>0.999,方法回收率达>85%,RSD<5.0%,定性定量准确,重复性好,精密度高。
Determination of 18 kinds of amino acids in vinegar by ion chromatography method has been studied in this paper. The samples extracted by distillation, followed by SCX solid phase extraction clean up. The instrument conditions were optimized and the matrix interferences were studied. The aim of the separation and accurate qualitative and quantitative analysis of 18 kinds of amino acids in vinegar is achieved. The linear relation coefficient of standard curve is above 0.999, the recovery rate of this method is more than 85%, RSD is less than 5.0%. The method can he used for accurate qualitative and quantitative determination, and with high reproducibility and precision.
出处
《食品工程》
2013年第1期50-52,共3页
Food Engineering
关键词
食醋
18种氨基酸检测
离子色谱法
vinegar
determination of 18 kinds of amino acids
ion chromatography
