离子色谱-抑制电导法测定肉类产品中的肌苷酸含量

Determination of Inosine Monophosphate in Meat Products by Ion Chromatography with Suppressed Conductivity Detection

建立了一种离子色谱分离,抑制电导直接检测肌苷酸的新方法。采用高交换容量阴离子交换柱Ionpac AS11-HC,以30 mmol/L KOH在线等度淋洗,可在短时间内完成肌苷酸的检测,且7种常规阴离子对其测定不存在干扰。采用本方法测定肌苷酸的线性范围为1.0~200 mg/L,线性相关系数（R2）为0.999,线性关系良好。肌苷酸保留时间、峰高和峰面积的相对标准偏差分别为0.16%,0.94%和0.86%,方法具有较好的重现性。本方法可应用于肉类产品中肌苷酸含量的测定,样品实际加标回收率范围在86.0%~110.0%之间。该方法简单、方便、准确、可靠,为肉类鲜味成分研究提供了一种快速及有效的分析方法。

A new method was developed for the separation and determination of inosine monophosphate（ IMP） by ion chromatography（ IC） with suppressed conductivity detection. Separation was achieved on an anion-exchange column Ionpac AS11-HC of high capacity within a short time. 30 mmol / L KOH produced by an EGC-KOH eluent generator was used for isocratic elution. No interferences existed between the seven common inorganic anions and IMP. Under the optimum conditions,the linear range of the calibration curve for IMP was 1.0-200 mg / L,with correlation coefficient（ R2） of 0.999. The relative standard deviations（ RSDs）for retention time,peak height and peak area of IMP were 0. 16%,0. 94% and 0. 86%,respectively,indicating good reproducibility of the method. The method was successfully applied to the determination of IMP in meat products,with spiked recovery ranging from 86. 0% to 110. 0%. This simple,accurate and reliable method could be served as a rapid and effective analytical tool for meat flavoring research.