现代食品科技2017，Vol.33Issue(10)：237-244,8.DOI:10.13982/j.mfst.1673-9078.2017.10.033
一种新的柱前衍生RP-HPLC法分析酱腌菜中的生物胺
Analysis of Biogenic Amines in Pickled Vegetable by a New Pre-column Derivatization of RP-HPLC
摘要
Abstract
A new pre-column derivatization of reversed-phase high performance liquid chromatographic (RP-HPLC) method for the determination of eight biogenic amines (histamine,tryptamine,β-phenylethylamine,tyramine,putrescine,cadaverine,spermidine and spermine) in pickled vegetable was established using 4-fluoro-3-nitrobenzo-trifluoride (FNBT) as the derivatizing agent and N,N-diisopropylethyl-amine (DIPEA) as the catalyst.The derivatization of biogenic amines was conducted by FNBT and DIPEA with borate buffer solution at 60 ℃ for 30 min,and then the resultant mixture was separated on a C18 column with mobile phase (acetonitrile and ultrapure water) at a flow rate of 1.00 mL/min.The UV detection wavelength was 242 nm.Eight biogenic amines showed a good linear correlation (r2≥0.999) in the concentration range of 0.5～50 mg/L with the limits of detection (LODs) of 0.013～0.053 mg/L and the limits of quantification (LOQs) of 0.044～0.176 mg/L.The mean recovery was in the range of 93.47％～99.87％,and the relative standard deviations (RSDs) were 0.47％～3.67％.This method was used to analyze the biogenic amines in the 26 commercial pickled vegetable,and the results showed that the total content of biogenic amine in fermented and non-fermented pickled vegetable samples were 40.57～692.82 mg/kg and 9.86～270.93 mg/kg,respectively;the average content of eight monomer biogenic amines in fermented pickled vegetable samples were higher than those of non fermented pickled vegetable samples.This developed method was simple,sensitive and reliable,and it was suitable for the rapid analysis of biogenic amines in pickled vegetable.关键词
4-fluoro-3-nitrobenzo-trifluoride(FNBT)/反相高效液相色谱(RP-HPLC)/生物胺/酱腌菜Key words
4-fluoro-3-nitrobenzo-trifluoride/reversed-phase high performance liquid chromatography/biogenic amine/pickled vegetables引用本文复制引用
郭晓丽,李二虎,王鲁峰,刘齐,李芯郁,余佳,钟武,宋雅东,潘思轶..一种新的柱前衍生RP-HPLC法分析酱腌菜中的生物胺[J].现代食品科技,2017,33(10):237-244,8.基金项目
国家自然科学基金青年科学基金项目(31201414) （31201414）
