肉味香精中5-羟甲基糠醛的含量测定
目的 建立肉味香精中5-羟甲基糠醛的高效液相色谱分析方法。方法 香精样品经甲醇溶液提取后离心, 将所得上清液过滤后采用高效液相色谱分析。测定条件为: Venusil XBP-C18色谱柱, UV检测器的检测波长为284 nm, 以甲醇-水溶液(5:95, V:V)为流动相, 流速为1.0 mL/min, 柱温30 ℃。结果 本方法能在25 min内完成目标化合物的分离分析。5-HMF标准品在0.16~40.00 μg/mL的浓度范围内呈良好的线性关系, r2=0.9999, 方法的检出限为0.3525 μg/L, 定量限为2.82 μg/L。5-HMF在3个添加水平的平均回收率为86.89%, 能够满足样品测定的要求。自制糖醋排骨香精中5-HMF的含量为7.80 mg/kg, 市售猪肉、牛肉和鸡肉香精中5-HMF的平均含量分别为3.94、5.32和9.38 mg/kg, 且测定结果间的RSD平均值为均小于5%。结论 该方法快速、准确、灵敏, 适用于肉味香精中5-羟甲基糠醛的定量分析。
Objective To establish a method for the determination of 5-hydroxymethylfurfural in meat flavors by high performance liquid chromatography (HPLC). Methods The flavor samples were extracted with methanol and then centrifuged, and after being filtered, the supernatant fluid obtained was analyzed by HPLC. The samples were analyzed on a Venusil XBP-C18 column at 284 nm with a UV detector. Using the methanol water solution (5:95, V:V) as mobile phase with the flow rate was 1.0 mL/min and the column temperature was 30 ℃. Results The separation and analysis of the target compound were accomplished within 25 min using this method. The 5-HMF standard had a good linear relationship in the range of 0.16~40.00 μg/mL with r2=0.9999, the limits of detection (LOD) was 0.3525 μg/L, and the limit of quantitation (LOQ) was 2.82 μg/L. The average recoveries at 3 additional levels was 86.89%, which could meet the requirements of sample determination. The content of 5-HMF in homemade sweet and sour spareribs flavor was 7.80 mg/kg, the average content of 5-HMF in pork flavor, beef flavor and chicken flavor sold in markets were 3.94, 5.32 and 9.38 mg/kg, and the average relative standard deviations of the results were all less than 5%. Conclusion The proposed method is fast, accurate and sensitive, which is suitable for the quantitative analysis of 5-HMF in meat flavors.
标题：肉味香精中5-羟甲基糠醛的含量测定
英文标题：Content determination of 5-hydroxymethylfurfural in meat flavors
作者：
张莉莉 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
孙颖 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
孔琰 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
杨肖 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
张玉玉 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
孙宝国 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
陈海涛 北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京工商大学
中文关键词:肉味香精,5-羟甲基糠醛,高效液相色谱法,
英文关键词:meat flavor,5-hydroxymethylfurfural,high performance liquid chromatography,
发表日期：2016-09-05
- 文件大小:
- 939.97 KB
- 下载次数:
- 60
-
高速下载
|
|
