摘要
采用高效液相色谱技术建立检测福建红曲醋中组胺、腐胺、尸胺、精胺、亚精胺、2-苯乙胺、酪胺、色胺共8种生物胺的分析方法。以色谱柱为C-18柱，柱温30℃，流速1．2ml／min，紫外检测波长为254nm，流动相A为超纯水，流动相B为乙腈，采用梯度洗脱方式，检测红曲醋中生物胺。检测限为组胺、尸胺、腐胺为0．05μg／kg；酪胺、亚精胺1．01μg／kg；苯乙胺、色胺为1．5μg／kg；精胺为0．02μg／kg，回收率在93．6％至99．0％之间，相对标准偏差（RSD）在0．14％。0．26％之间。结果表明：高效液相色谱法可以对红曲醋中生物胺进行准确的定性和定量。检测红曲醋样品中生物胺最高含量低于国际的发酵食品的建议限量要求。
We establish optimal detection conditions for the histamine, putrescine, cadaverine, spermine, spermidine, phenethylamine, tyramine and tryptamine in the Fujian monascus vinegar by using the HPLC. The HPLC analysis were car- ried out in the C 18 column at a temperature of 30℃ and a flow rate of 0.8 mL/min, UV-detection at 254nm, in the acetoni- trile-water mobile phases. The biogenic amines were separated by gradient elution. The limits of detection （LODs） were 0.05μg/kg （histamine, putrescine, cadaverine）, 1.0μg/kg （tyramine, spermidine）, 1.5μg/kg （phenethylamine, tryptamine ）, 0.02μg/kg （spermine）. The recovery of each component was from 93.6% to 99%, RSD from 0.14% to 0.26%. Our result showed that the biogenic amine in the Fujian Monascus vinegar could be precisely detected and quantified, and the maximum content of biogenie amine in the Fujian Monascus vinegar was lower than the limitation of fermented foods that suggested by the international organization.
出处
《福建分析测试》
CAS
2015年第4期43-47,共5页
Fujian Analysis & Testing
基金
泉州市产学成果创新重点项目(项目号:T8)
