高效液相色谱法快速检测麸曲中乙偶姻
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摘要
本研究首次建立了一种利用高效液相色谱法快速检测麸曲中乙偶姻的方法,并对不同麸曲样品进行了检测。其色谱条件为:采用C_(18)110A(4.6 mm×250 mm,5μm)色谱柱;流动相比例为甲醇∶水(加0.05%的三氟乙酸)=5∶5;检测波长为278 nm;柱温35℃;流速为0.8 m L/min。加样回收率试验表明,乙偶姻回收率在96.00%~102.25%之间,平均加标回收率为99.25%,相对标准偏差为2.07%。此方法准确灵敏,重现性好,可用于乙偶姻的日常检测。
In this study,a method for rapid detection of acetoin in Fuqu by HPLC had been developed.Different Fuqu samples were detected.HPLC conditions were as follows: C_(18)110 A(4.6 mm × 250 mm,5 μm) column was used as stationary phase,the ratio of flow phase was methanol:water(with 0.05 % trifluoroacetic)=5:5,the detection wavelength was at 278 nm,column temperature was at 35 ℃,and the flow rate was 0.8 mL/min.The experimental results showed that the recovery rate was 96.00 % to 102.25 %,the average recovery was 99.25 %,and RSD was 2.07 %.This method was accurate,sensitive and reproducible,and it was suitable for routine detection of acetoin.
In this study,a method for rapid detection of acetoin in Fuqu by HPLC had been developed.Different Fuqu samples were detected.HPLC conditions were as follows: C_(18)110 A(4.6 mm × 250 mm,5 μm) column was used as stationary phase,the ratio of flow phase was methanol:water(with 0.05 % trifluoroacetic)=5:5,the detection wavelength was at 278 nm,column temperature was at 35 ℃,and the flow rate was 0.8 mL/min.The experimental results showed that the recovery rate was 96.00 % to 102.25 %,the average recovery was 99.25 %,and RSD was 2.07 %.This method was accurate,sensitive and reproducible,and it was suitable for routine detection of acetoin.
引文
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[11]王霜,缪礼鸿,张明春,等.浓酱兼香型酒醅中产酱香芽孢杆菌的筛选及发酵风味成分分析[J].中国酿造,2017,36(10):61-65.
[12]邹青青,黄明泉,孙宝国,等.同时蒸馏萃取结合GC-MS分析红托竹荪挥发性成分[J].食品工业科技,2011,32(10):425-430.
[13]CHEN J C,CHEN Q H,QIN G,et al.Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method.[J].Food chemistry,2010,122(4):1247-1252.
[14]杨宇霞,杨林娥,张磊,等.山西老陈醋中乙偶姻和川芎嗪的高效液相色谱法测定[J].中国酿造,2014,33(1):123-126.
[2]徐岩,吴群,范文来,等.中国白酒中四甲基吡嗪的微生物产生途径的发现与证实[J].酿酒科技,2011(7):37-40.
[3]司冠儒,张温清,梅婕,等.宣酒小窖芝麻香型白酒蒸馏过程中四甲基吡嗪的研究[J].酿酒科技,2016(6):75-77.
[4]ZHU B F,XU Y.Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal p H control strategy[J].Journal of industrial microbiology&biotechnology,2010,37(8):815-821.
[5]ZHU B F,XU Y.A feeding strategy for tetramethylpyrazine production by Bacillus subtilis based on the stimulating effect of ammonium phosphate[J].Bioprocess and biosystems engineering,2010,33(8):953-959.
[6]朱兵峰.枯草杆菌两步法生产四甲基吡嗪的调控及机制的研究[D].无锡:江南大学,2010.
[7]陈继承,何静,吴靖,等.食醋中川芎嗪快速检测及其生成机理初探[J].中国食品学报,2013,13(5):227-233.
[8]ZEPPA G,CONTERNO L,GERBI V.Determination of organic acids,sugars,diacetyl and acetoin in cheese by high-performance liquid chromatography[J].Journal of agricultural and food chemistry,2001,49:2722-2726.
[9]练敏,纪晓俊,胡南,等.气相色谱法快速测定产酸克雷伯氏杆菌发酵液中的代谢产物[J].分析试验室,2008,27(S1):19-21.
[10]乔海军,杨继涛,魏晋梅,等.云晓养生保健醋香味成分的GC-MS分析[J].中国酿造,2009,28(9):151-153.
[11]王霜,缪礼鸿,张明春,等.浓酱兼香型酒醅中产酱香芽孢杆菌的筛选及发酵风味成分分析[J].中国酿造,2017,36(10):61-65.
[12]邹青青,黄明泉,孙宝国,等.同时蒸馏萃取结合GC-MS分析红托竹荪挥发性成分[J].食品工业科技,2011,32(10):425-430.
[13]CHEN J C,CHEN Q H,QIN G,et al.Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method.[J].Food chemistry,2010,122(4):1247-1252.
[14]杨宇霞,杨林娥,张磊,等.山西老陈醋中乙偶姻和川芎嗪的高效液相色谱法测定[J].中国酿造,2014,33(1):123-126.