食品科学2017，Vol.38Issue(12)：286-291,6.DOI:10.7506/spkx1002-6630-201712044
HPLC法测定渝东南地区传统土家特色酸鲊肉中的组胺含量
Determination of Histamine Content in Suanzharou, a Unique and Traditional Fermented Meat Product of the Tujia Nationality in Southeastern Chongqing by High Performance Liquid Chromatography
摘要
Abstract
The purpose of this study was to establish a high performance liquid chromatography (HPLC) method for the qualitative and quantitative detection of histamine in Suanzharou,a unique and traditional fermented meat product of the Tujia nationality in southeastern Chongqing.1,7-Heptanediamine was used as an internal standard substance.Dansyl chloride was used as a derivatization agent.The chromatographic separation was accomplished using an Agilent C18 column as stationary phase and a mixture of 70％ methanol and 30％ ultra pure water as mobile phase,and the UV detector was set at 254 nm.The analyte was extracted with 0.4 mol/L HClO4 solution and analyzed by HPLC.Results showed that the peaks for 1,7-heptanediamine and histamine dihydrochloride appeared at 4.335 min and 7.723 min,respectively,and an acceptable separation was achieved.The proposed method showed a good linearity between the ratio of peak area (histamine dihydrochloride and 1,7-heptanediamine) and the mass concentration of histamine.The recovery of spiked samples was between 98.5％-102.2％,the instrumental limit of detection (LOD) was 0.50 mg/L and the limit of quantitation (LOQ) was 1.00 mg/L.The precision expressed as relative standard deviation (RSD) was 1.0％.The histamine content of 10 real samples was detected to be in the range of 19.68-44.15 mg/kg,with significant differences existing among these samples (P ＜ 0.05).In conclusion,this method is reliable for the detection of histamine in Suanzharou with high sensitivity and precision.关键词
渝东南地区/传统土家特色酸鲊肉/组胺/高效液相色谱法Key words
southeastern Chongqing/Suanzharou/histamine/HPLC分类
轻工纺织引用本文复制引用
冉春霞,陈光静,胡江..HPLC法测定渝东南地区传统土家特色酸鲊肉中的组胺含量[J].食品科学,2017,38(12):286-291,6.基金项目
重庆市教委科学技术研究项目(KJ1502608) （KJ1502608）
