摘要
本实验采用GC/MS法对镇江香醋中的川芎嗪(即四甲基吡嗪)成分进行定性鉴定,采用反相HPLC测定含量。回归方程:A=16.783C-4.9495,R2为0.9999。川芎嗪浓度在30.7μg/mL～153μg/mL范围内与峰面积呈良好线性关系。该方法平均回收率:96.5%,RSD为0.102。陈放两月成品中川芎嗪含量为76.97μg/mL。应用这一方法针对镇江香醋的生产工艺定点采样,分析川芎嗪的产生机制。结果显示,川芎嗪主要来自于陈放过程。
Tetramethylpyrazine was determined by GC/MS in the famous Chinese vinegar,Zhenjiang Vinegar. RP—HPLC was used to determine the quantity. The calibration curve, (A=16.783C～4.9495,R^20.9999)was linear over a range from 30.7μg/mL to 153μg/mL. The recovery was 96.5%, RSD0.102. This method was used to mensurate the quantitative changes of tetramethylpyrazine to analyse the generant mechanism. It was found that tetramethylpyrazine came into being during the stock and aging.
出处
《中国调味品》
CAS
北大核心
2004年第2期36-39,共4页
China Condiment
关键词
川芎嗪
镇江香醋
产生机制
陈放
tetramethylpyrazine
Zhenjiang Vinegar
generant mechanism
stock and aging
