食品科学 ›› 2009, Vol. 30 ›› Issue (10): 215-218.doi: 10.7506/spkx1002-6630-200910049

• 分析检测 • 上一篇    下一篇

反相高效液相色谱法测定中国对虾肉中的呈味核苷酸

陈丽花1,张 健1,陈培琼1,周培根2   

  1. 1.上海应用技术学院生物与食品工程系 2.上海海洋大学食品学院
  • 收稿日期:2008-07-25 修回日期:2008-10-29 出版日期:2009-05-15 发布日期:2010-12-29
  • 通讯作者: 陈丽花 E-mail:clh809@126.com

Determination of Five Flavor Nucleotides in Penaeus chinensis Meat by RP-HPLC

CHEN Li-hua1,ZHANG Jian1,CHEN Pei-qiong1,ZHOU Pei-gen2   

  1. (1.Department of Biology and Food Engineering, Shanghai Institute of Technology, Shanghai 200233, China;
    2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 200090, China)
  • Received:2008-07-25 Revised:2008-10-29 Online:2009-05-15 Published:2010-12-29
  • Contact: CHEN Li-hua1 E-mail:clh809@126.com

摘要:

核苷酸5'-CMP、5'-UMP、5'-GMP、5'-IMP、5'-AMP 等是食品重要的鲜味物质。采用C18 高效液相色谱柱,以甲醇与0.05mol/L KH2PO4 溶液1:1(V/V)为流动相,梯度洗脱,能将其很好地分离。DAD 检测器在260nm处检测,各呈味核苷酸的测定标准曲线在0.00~0.10mg/ml 的范围内呈很好的线性关系,R2 分别在0.9902~1.0000之间。对中国对虾肉中的呈味核苷酸进行测定,结果表明:加标回收率在99.96%~100.34% 之间,变异系数在0.04%~0.4% 之间。方法的精密度和准确度均较高,可应用于食品中呈味核苷酸的分析检测。

关键词: 中国对虾, 呈味核苷酸, 高效液相色谱

Abstract:

Contents of flavor nucleotides such as cytidine monophosphate (CMP), uridine monophosphate (UMP), guanosine monophosphate (GMP), inosine monophosphate (IMP) and adenosine monophosphate (AMP) in Penaeus chinensis meat were determined by reverse-phase high performance liquid chromatography(RP-HPLC). The detection was carried out on an Agela Alasil- C18 column at the wavelength of 260 nm with the mobile phase of CH3OH-0.05 mol/L KH2PO4 solution (1:1, V/V) at 0.8 ml/min. Five linear regression equations were obtained in the range of 0.00 to 0.10 mg/ml and the determination coefficients ranged from 0.9902 to 1.0000. The average spike recoveries of five flavor nucleotides were from 99.96% to 100.34% (n = 3) and the coefficients of variation were in the range from 0.040% to 0.39%. The contents of the above five flavor nucleotides in Penaeus chinensis meat were 18.86 ± 0.28, 0.95 ± 0.13, 44.35 ± 0.81, 50.79 ± 0.57, 139.96 ± 5.15 mg/100 g, respectively.

Key words: Penaeus chinensis, flavor nucleotides, reverse-phase high performance liquid chromatography (RP-HPLC)

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