DABS-Cl柱前衍生-HPLC法测定豆豉中的γ-氨基丁酸含量

Determination of γ-Aminobutyric Acid in Fermented Blank Bean by DABS-Cl Precolumn Derivatization-HPLC Method

建立DABS-Cl柱前衍生-HPLC法测定豆豉中的γ-氨基丁酸,样品使用10%三氯乙酸超声提取,经磺酰氯二甲胺偶氮苯(DABS-Cl)衍生,默克RP C18柱(4.6mm×250mm,5μm),流动相A(乙腈∶甲醇为75∶25),流动相B(0.04mmol/L醋酸钠,pH为7.3),检测波长430nm;该方法线性范围为1.50~24.00μg/mL,R=0.9997。重现性相对标准偏差为3.17%,加样回收率为100.83%,该方法样品前处理步骤简单、测定快速、灵敏度高,可用于对该类豆制品物质的测定。

Develop a DABS-Cl precolumn derivatization-HPLC method to determineγ-aminobutyric acid in fermented blank bean.The samples are extracted with 10%trichloroacetic acid and derivatized with DABS-Cl,finally analyzed by Merck RP C18（4.6 mm×250 mm,5μm）,mobile phase A is acetonitrile∶methanol of 75∶25）,mobile phase B is 0.04 mmol/L sodium acetate,pH is 7.3,the wavelength is 430 nm.A good linear relationship is obtained in the range of 1.50-24.00μg/mL,R=0.9997.The relative standard deviation of reproducibility is 3.17%,and the recovery rate is 100.83%.The method has the advantages of simple pretreatment steps,rapid determination and high sensitivity,and can be used for the determination of the substances of such bean products.