期刊文献+

生物胺丹磺酰氯衍生条件优化研究 被引量:4

Study on the Optimization of Derivative Conditions of Biomidan Sulfonyl Chloride
下载PDF
导出
摘要 研究了丹磺酰氯作为衍生试剂同5种生物胺反应的条件,优化了丹磺酰氯的浓度、反应体系的p H值、反应的温度和反应时间。研究结果表明:在腐胺、尸胺、组胺、酪胺和精胺浓度分别为8μg/m L的混合生物胺溶液时,5mg/m L丹磺酰氯丙酮溶液与生物胺底物溶液用量比为1∶1时衍生效果最佳,最佳反应p H值为10.5,最佳反应温度为60℃,最佳反应时间为20min。反应条件的初步确立对于进一步优化反应条件和准确定量生物胺含量具有重要意义。 Derivatization conditions of dansyl chloride concentration, pH value, derivatization temperature and time of 5 kinds of biogenic amines with dansyl chloride were optimized. 8μg/mL biogenie amines of putrescine, cadav- erine, histamine, tyramine spermine and 5mg/mL dansyl chloride in acetone were used. The quantity ratio of dan- syl chloride to biogenic amines of 1:1, derivatization time of 20min, pH value of 10.5 and derivatization tempera- ture of 60℃ were the optimal conditions. The results will be useful for further optimization of derivatization condi- tions and quantification of hiogenie amines.
出处 《食品与发酵科技》 CAS 2018年第1期45-49,共5页 Food and Fermentation Science & Technology
基金 国家级大学生创新创业训练计划项目(201611057014) 浙江省废弃生物质循环利用与生态处理技术重点实验室开放基金(2016REWB06) 浙江省农业生物资源生化制造协同创新中心项目(2016KF0044)
关键词 丹磺酰氯 生物胺 衍生条件 优化 dansyl chloride hiogenic amines derivation conditions optimization
  • 相关文献

参考文献5

二级参考文献38

  • 1Vinci G,Antonelli M L.Biogenic amines:quality index of freshness in red and white meat[J].Food Control,2002,13:519-524.
  • 2Ayhan K,Kolsarici N,et al.The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks[J].Meat Science,1999,53:183-188.
  • 3Anli Ertan R,Vural N,Yilmaz S,et al.The determination of biogenic amines in Turkish red wines[J].Journal of Food Composition and Analysis,2004,17:53-62.
  • 4Moret S,Smela D,Populin T,et al.A survey on free biogenic amine content of fresh and preserved vegetables[J].Food Chemistry,2005,89:355-361.
  • 5Halase A,Barath A,Holzapfel W H.The biogenic amines content of beer;,the effect of barley,malting and brewing on amine concentration[J].Z Lebensm Unters Forsch A,1999,208 (2):418-423.
  • 6HURST W J. A review of HPLC methods for the determination of selected biogenic amines in foods [ J ]. Journal of Liquid Chromatography, 1990, 13(1) : 1 -23.
  • 7JOCHEN K, KERSTIN R, HANS B. Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3, 5-dinitrobenzoyl chloride[J]. J Chromatogr, A, 2000, 881 : 517 -530.
  • 8KOICHI S, MASAKAZU H, NORIHIDE N. High-performance liquid chromatography of histamine and 1-methylhistamine with on-column fluorescence derivatization[ J]. J Chromatogr, 1992, 595:163 -168.
  • 9HUI J Y, TAYLOR S L. High pressure liquid chromatographic determination of putrefactive amines in foods[ J]. Analytical Chemistry, 1983, 66(4) : 853 -857.
  • 10LINARES R M, AYALA J H, AFONSO A M, et al. Rapid microwave-assisted dansylation of biogenic amines: Analysis by high-performance liquid chromatography [ J ]. J Chromatogr, A, 1998, 808 : 87 - 93.

共引文献127

同被引文献54

引证文献4

二级引证文献17

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部