摘要
通过对不同等级的市售酱油的pH值、NaCl含量、吸光度、氨基态氮、总氮、铵盐、总酸度等几项理化指标的检测,并采用反向高效液相色谱法测定酱油中呈味核苷酸含量,结合其主要成份对市售酱油中呈味核苷酸含量及其与产品质量档次进行相关性分析。方法:酱油样品用甲醇/水(75/25,v/v)沉淀30min,提取液用C18固相萃取小柱去杂,定容后过0.22μm滤膜后进行液相色谱分析。色谱条件:色谱柱Zorbax SB-Aq C18(4.6×250mm,5micron);流动相为磷酸二氢钾(0.01mol/L,pH为4.5),流速1.0mL/min,柱温30℃,检测波长254nm。结果:高效液相色谱法测定呈味核苷酸加标回收率98.5%～102.5%,相对标准偏差小于1.05%,该法最低检出限量10μg。结论:本法适用于酱油中5′-肌苷酸一钠和5′-鸟苷酸二钠的测定,检测速度快,结果准确,尤其适用于批量样品分析。
Objective：The reverse HPLC method was used to determine the content of nucleotide for the flavor appearance of soy sauce. Which was combined with the analysis of the main components to analysis the con- tent of nucleotide content of soy sauce sold in the market and the relativity of the product quality. Methods： the nueleotides of the soy sauce were precipitated with methanol water （75/25, v/v） for 30 rrdn. The extract was purified using C18 solid phase extraction small column and fixed to the volume. Then,the extract was fil- tered using 0.22 μm filter for liquid chromatographic analysis. The chromatographic column was used the Zorbax SB-Aq C18 （ 4. 6 X 250 ram, 5 micron）, the mobile phase was phosphoric acid-dihydrogen phosphate ammonia （0.01 mol/L, pH = 4. 5） ; the flow rate was 1.0 mL/min the temperature of the column was 30 Cand the detected wavelength was 254 rtm. The recovery rate of flavor nucleotides are in the range of 98.5%~102. 5%, and the relative standard deviation of recovery rate is less than 1.05% and the minimum detection limit is less than 10/ag. Conclusion： the method is applicable to de- termine the inosinic -5＇-monophosphate and glucoside -5＇-monophosphate in soy sauce. The method is quick and precise to analyze, especially for a large number of samples.
出处
《中国调味品》
CAS
北大核心
2012年第10期69-73,共5页
China Condiment
基金
广东省财政专项经费资助项目
