CAJ | 학술논문

氨基酸分析是食品药品以及临床研究中的重要研究领域。相比于传统方法，离子对色谱技术分析氨基酸时具有操作简单、灵敏度较高，以及可以避免衍生化带来的分析杂质等优点。本文详细介绍了离子对色谱方法的原理、影响因素以及使用全氟羧酸作为离子对试剂分析氨基酸的优势和特点，综述了离子对色谱法分析氨基酸在食品药品、临床诊断检测、代谢组学中的研究进展，并对离子对色谱法在氨基酸分析中的应用进展、测定方法的完善等进行了展望。
안기산분석시식품약품이급림상연구중적중요연구영역。상비우전통방법，리자대색보기술분석안기산시구유조작간단、령민도교고，이급가이피면연생화대래적분석잡질등우점。본문상세개소료리자대색보방법적원리、영향인소이급사용전불최산작위리자대시제분석안기산적우세화특점，종술료리자대색보법분석안기산재식품약품、림상진단검측、대사조학중적연구진전，병대리자대색보법재안기산분석중적응용진전、측정방법적완선등진행료전망。
Amino acids analysis is an important issue to food, pharmacy, and clinical diagnosis. Ion pair chromatography analysis (IPC) technology has the advantages of simple operation and high sensitivity, and the impurities of deriving can be avoided. The working principles, the factors and the characteristics of using perfluorinated carboxylic acids as ion pair reagent are described. This article emphasizes the research advances in amino acids analysis of food, pharmacy, and clinical diagnosis with IPC technology, and the application prospects of this technology are reviewed.