高效液相色谱法测定肉桂醛生物转化体系中10种苯基香料

Determination of Ten Phenyl Flavors in Cinnamaldehyde Bioconversion System by High Performance Liquid Chromatography

建立一种同时测定微生物转化肉桂醛体系中10种天然苯基香精香料(苯甲醇、苯甲醛、苯甲酸、苯乙醇、苯乙酮、肉桂醇、肉桂醛、肉桂酸、3-苯丙醇和3-苯丙醛)的高效液相色谱分析方法。试样经无水乙醇提取,离心,过滤后进样。色谱分析采用SunFireTMC18色谱柱(250 mm×4.6 mm,5μm),以甲醇∶乙腈∶水∶冰醋酸=28.4∶18∶53.6∶0.04(体积比)为流动相,流速1.0 mL/min,紫外检测器检测。10种待测物在2.00 mg/L^318.60 mg/L范围内线性关系良好(0.9987≤R2≤0.9996),方法检出限(method detection limit,LOD,S/N=3)为0.36 mg/L^1.16 mg/L,在低、中、高3个加标水平下的平均回收率为92.13%~102.90%,RSD为0.62%~4.01%。该方法可用于微生物转化肉桂醛合成天然苯基香料的生物反应体系的成分分析,也可用于生物转化肉桂醛合成天然香料的菌种选育工作中。

An analytical method based on high performance liquid chromatography(HPLC)was established for the simultaneous determination of 10 natural phenyl flavors(benzyl alcohol,benzaldehyde,benzoic acid,benzyl alcohol,acetophenone,cinnamol,cinnamaldehyde,cinnamic acid 3-phenylpropanol and 3-phenylpropanal)in microbial transformed cinnamaldehyde system.The samples were extracted with anhydrous ethanol.After centrifuging and filtering,the samples were separated on a SunFireTMC18(250 mm×4.6 mm,5μm)column and detected by UV-detector.The mobile phase was methanol∶acetonitrile∶water∶acetic acid=28.4∶18∶53.6∶0.04(volume ratio).The flow rate was 1.0 mL/min.The results showed that there existed good linear re lationships for the ten components(0.9987≤R2≤0.9996)within the range of 2.00 mg/L-318.60 mg/L.The average recoveries were in the range of 92.13%-102.90%with the relative standard deviations of 0.62%-4.01%.The detection limits(LOD,S/N=3)were ranged from 0.36 mg/L to 1.16 mg/L.This method is suitable for the determination of the phenyl flavors in the microbial transformation reaction system of cinnamaldehyde,especially suitable for screening strains which can efficiently transform cinnamaldehyde to natural phenyl flavors.