利用~1H-NMR技术鉴别合成法和发酵法生产的γ-氨基丁酸

Identification of γ-Aminobutyric Acid Produced by Chemical Synthesis and Fermentation Using ~1H-NMR

γ-氨基丁酸具有广泛的生理活性,2009年批准为新食品原料,并规定制备工艺是以L-谷氨酸钠为原料发酵法生产。在经济利益的驱使下,市场上存在以化学合成的产品作为食品原料使用的情况。合成法生产的γ-氨基丁酸由于存在一定的安全风险,禁止在食品中应用。目前还没有统一的标准和方法鉴别生物发酵法和合成法生产的γ-氨基丁酸。研究利用~1H-NMR技术对该原料进行分析,建立了一种有效和快速的鉴别方法。

γ-Aminobutyric acid(GABA)possesses a wide range of physiological activities.In2009,the GABA whichderived from fermented sodium glutamate by Lactobacillus hilgardii was approved as a new food ingredient.Due to potentialsafety risk,the synthesized GABA was prohibited from use in food.However,driven by economic interests,chemicalsynthesized GABA was illegally used as food materials in the market.To our best knowledge,there is no uniform approachfor the identification of this two originated GABAs.In this study,a feasible method based on1H-NMR technology wasestablished.