分子印迹固相萃取-高效液相色谱法测定 酱油中酪胺含量
目的 建立分子印迹固相萃取与高效液相色谱联用快速测定酱油中酪胺含量的方法。方法 采用本体聚合法以酪胺为模板分子, 对乙烯基苯甲酸(P-VBA)为功能单体, 乙二醇二甲基丙烯酸酯(EGDMA)为交联剂, 制备分子印迹聚合物为填料自制固相萃取柱。对上样溶剂、流速、淋洗及洗脱溶剂等条件进行优化, 采用优化的条件萃取酱油中的酪胺, 高效液相色谱测定。结果 固相萃取优化条件为: 上样溶剂为5%乙醇水溶液, 10%甲醇为淋洗液, 40%乙腈为洗脱液, 流速均控制在0.5 mL/min。在加标浓度为5 μg/mL 和10 μg/mL的3种酱油所得到的平均回收率在86.95%~106.06%之间。结论 本方法能快速分离酱油中酪胺, 样品前处理效率高, 方法灵敏度高, 适用于食品中酪胺的痕量分析。
Objective To establish a method for determination of tyramine in soy sauce by molecular imprinting solid phase extraction (MISPE) and high performance liquid chromatography (HPLC). Methods Tyramine molecular imprinted polymer (MIP) was prepared by bulk polymerization using tyramine, p-vinylbenzoic acid and ethylene glycol dimethacrylate as template, functional monomer and cross-linker, respectively. The MISPE column was made using MIP as filler. The extraction conditions were optimized before HPLC determination. Results The optimized conditions were as follows: the loading, washing, eluting solvent were 5% ethanol, 10% methanol and 40% acetonitrile, respectively, and the flow velocity was 0.5 mL/min. The recoveries were in the range of 86.95%~106.06% at the spiked level of 5 μg/mL and 10μg/mL. Conclusion The proposed method allows the efficient extraction of tyramine in soy sauce in pre-treatment and with high sensitivity, which can be applied to trace analysis of tyramine in food.
标题：分子印迹固相萃取-高效液相色谱法测定 酱油中酪胺含量
英文标题：Determination of tyramine in soy sauce by molecular imprinting solid phase extraction coupled with high performance liquid chromatography
作者：
李春丽 华中农业大学食品科学技术学院
严守雷 华中农业大学食品科学技术学院
中文关键词:酪胺,分子印迹固相萃取,高效液相色谱法,酱油,
英文关键词:tyramine,molecularly imprinted solid phase extraction,high performance liquid chromatography,soy sauce,
发表日期：2014-07-26
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