分析化学
分析化學
분석화학
Chinese Journal of Analytical Chemistry
2015年
11期
1749-1753
,共5页
朱作艺%张玉%王君虹%李雪%王伟
硃作藝%張玉%王君虹%李雪%王偉
주작예%장옥%왕군홍%리설%왕위
离子色谱%抑制电导%肌苷酸%肉类产品
離子色譜%抑製電導%肌苷痠%肉類產品
리자색보%억제전도%기감산%육류산품
Ion chromatography%Suppressed conductivity detection%Inosine monophosphate%Meat products
建立了一种离子色谱分离,抑制电导直接检测肌苷酸的新方法。采用高交换容量阴离子交换柱Ionpac AS11-HC,以30 mmol/L KOH在线等度淋洗,可在短时间内完成肌苷酸的检测,且7种常规阴离子对其测定不存在干扰。采用本方法测定肌苷酸的线性范围为1.0~200 mg/L,线性相关系数(R2)为0.999,线性关系良好。肌苷酸保留时间、峰高和峰面积的相对标准偏差分别为0.16%,0.94%和0.86%,方法具有较好的重现性。本方法可应用于肉类产品中肌苷酸含量的测定,样品实际加标回收率范围在86.0%~110.0%之间。该方法简单、方便、准确、可靠,为肉类鲜味成分研究提供了一种快速及有效的分析方法。
建立瞭一種離子色譜分離,抑製電導直接檢測肌苷痠的新方法。採用高交換容量陰離子交換柱Ionpac AS11-HC,以30 mmol/L KOH在線等度淋洗,可在短時間內完成肌苷痠的檢測,且7種常規陰離子對其測定不存在榦擾。採用本方法測定肌苷痠的線性範圍為1.0~200 mg/L,線性相關繫數(R2)為0.999,線性關繫良好。肌苷痠保留時間、峰高和峰麵積的相對標準偏差分彆為0.16%,0.94%和0.86%,方法具有較好的重現性。本方法可應用于肉類產品中肌苷痠含量的測定,樣品實際加標迴收率範圍在86.0%~110.0%之間。該方法簡單、方便、準確、可靠,為肉類鮮味成分研究提供瞭一種快速及有效的分析方法。
건립료일충리자색보분리,억제전도직접검측기감산적신방법。채용고교환용량음리자교환주Ionpac AS11-HC,이30 mmol/L KOH재선등도림세,가재단시간내완성기감산적검측,차7충상규음리자대기측정불존재간우。채용본방법측정기감산적선성범위위1.0~200 mg/L,선성상관계수(R2)위0.999,선성관계량호。기감산보류시간、봉고화봉면적적상대표준편차분별위0.16%,0.94%화0.86%,방법구유교호적중현성。본방법가응용우육류산품중기감산함량적측정,양품실제가표회수솔범위재86.0%~110.0%지간。해방법간단、방편、준학、가고,위육류선미성분연구제공료일충쾌속급유효적분석방법。
A new method was developed for the separation and determination of inosine monophosphate (IMP) by ion chromatography (IC) with suppressed conductivity detection. Separation was achieved on an anion-exchange column Ionpac AS11-HC of high capacity within a short time. 30 mmol/L KOH produced by an EGC-KOH eluent generator was used for isocratic elution. No interferences existed between the seven common inorganic anions and IMP. Under the optimum conditions, the linear range of the calibration curve for IMP was 1. 0-200 mg/L, with correlation coefficient ( R2 ) of 0. 999. The relative standard deviations (RSDs) for retention time, peak height and peak area of IMP were 0. 16%, 0. 94% and 0. 86%, respectively, indicating good reproducibility of the method. The method was successfully applied to the determination of IMP in meat products, with spiked recovery ranging from 86. 0% to 110. 0%. This simple, accurate and reliable method could be served as a rapid and effective analytical tool for meat flavoring research.