食品科学 ›› 2009, Vol. 30 ›› Issue (22): 318-320.doi: 10.7506/spkx1002-6300-200922075

• 分析检测 • 上一篇    下一篇

高效液相色谱法快速鉴别人工合成虾青素养殖的三文鱼

牟志春1,张 明2,张艺兵1,管恩平1,吕 朋1,冷凯良3,段小娟1,刘 琳1,郑诗翔1   

  1. 1.山东出入境检验检疫局 2.青岛出入境检验检疫局 3.中国水产科学研究院黄海水产研究所
  • 收稿日期:2008-12-09 修回日期:2009-07-03 出版日期:2009-11-15 发布日期:2010-12-29
  • 通讯作者: 牟志春 E-mail:muzhichun2000@yahoo.com.cn

Rapid Identification of Salmon Aquacultured with Synthetic Astaxanthin through High Performance Liquid Chromatography

MU Zhi-chun1,ZHANG Ming2,ZHANG Yi-bing1,GUAN En-ping1,LU Peng1,LENG Kai-liang3,DUAN Xiao-juan1,LIU Lin1,ZHENG Shi-xiang1   

  1. 1. Shandong Entry-Exit Inspection and Quarantine Bureau, Qingdao 266002, China;
    2. Qingdao Entry-Exit Inspection and Quarantine Bureau, Qingdao 266001, China;
    3. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
  • Received:2008-12-09 Revised:2009-07-03 Online:2009-11-15 Published:2010-12-29
  • Contact: MU Zhi-chun E-mail:muzhichun2000@yahoo.com.cn

摘要:

建立了虾青素手性异构体分离和检测的HPLC 方法。条件:采用手性固定相色谱柱;Pirkle L- 亮胺酸(4.6mm × 25cm,5μm); 流动相:正己烷- 四氢呋喃- 异丙醇- 三乙胺(77:17:3:3,V/V);紫外检测波长:474nm;流速:0.75ml/min。本法可应用于快速鉴别养殖三文鱼是否使用了人工合成虾青素,并可以初步判断是否为野生三文鱼。

关键词: 虾青素, 手性异构体, 三文鱼, 高效液相色谱(HPLC)

Abstract:

A high performance liquid chromatography (HPLC) method was developed to identify salmon aquacultured with synthetic astaxanthin through determining relative ratio of chiral isomers of astaxanthin in salmon. Astaxanthin was extracted from flesh of salmon, passed through a Sep-Pak silica gel column for purification, and then analyzed by HPLC. The chromatographic conditions were Pirkle covalent L-leucine column (4.6 mm×25 cm, 5μm) as the stationary phase, hexane-tetrahydrofuran- 2-propanol-triethylamine (77:17:3:3, V/V) as mobile phase with flow rate of 0.75 ml/min, and detection wavelength at 474 nm. Distribution of chiral isomers of astaxanthin in wild salmon and salmon fed with natural feedstuff was similar. However, it revealed a significant difference in salmon fed with synthetic astaxanthin.

Key words: astaxanthin, chiral isomer, salmon, HPLC

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