食品科学 ›› 2005, Vol. 26 ›› Issue (2): 189-192.
• 分析检测 • 上一篇 下一篇
马海乐, 杨恒星, 代春华, 辛志宏
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MA Hai-Le, YANG Heng-Xing, DAI Chun-Hua, XIN Zhi-Hong
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摘要: 建立了一种快速、准确测定蒜氨酸的毛细管电泳方法。CE条件:熔融石英毛细管50cm×50μm,uncoated;磷酸缓冲溶液30mmol/ml,pH6.0;分离电压21kV(+)→(-);电泳时间7min;电泳温度30℃;压力进样0.5psi×5sec;柱上检测UV196nm(DAD)。结果样品可在6min内出峰,测得蒜氨酸浓度在10~100μg/ml范围内与峰高的线性关系良好,相关系数r=0.998,平均回收率为98.56%,批内RSD为1.74%,批间RSD为2.83%。
关键词: 高效毛细管电泳, 蒜氨酸, 测定
Abstract: To develop a fast and accurate method for determining the Alliin content in garlic using High Performance Capillary Chromatography. CE method:bare fused-silica capillary 50cm×50μm;phosphate buffer 30mmol/l at pH 6.0;running voltage 21KV;polarity from anode (inlet) to cathode (outlet);separate time 7min;temperature 30℃;sampling 0.5psi ×5s;online detection at 196nm (DAD). The sample could be separated in 6min. The linearity relationship of Alliin concentration and peak value was good in the range of 10~100μg/ml. The related coefficient was r=0.998, average recovery rate 98.56%, and the intraday precision 1.74%. The inter-day RSD precision was 2.83%.
Key words: HPCE, Alliin, determination
马海乐, 杨恒星, 代春华, 辛志宏. 高效毛细管电泳法测定大蒜中蒜氨酸含量[J]. 食品科学, 2005, 26(2): 189-192.
MA Hai-Le, YANG Heng-Xing, DAI Chun-Hua, XIN Zhi-Hong. Determination of Alliin in Garlic by Capillary Chromatography[J]. FOOD SCIENCE, 2005, 26(2): 189-192.
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