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当前位置: 首页 > 文章 > 2,4-二硝基氟苯柱前衍生HPLC检测树莓中游离氨基酸 食品科学 2015,36 (6) 178-182
Position: Home > Articles > High Performance Liquid Chromatographic Analysis of Free Amino Acids in Raspberry Using Pre-Column Derivatization with 2,4-Dinitrofluorobenzene FOOD SCIENCE 2015,36 (6) 178-182

2,4-二硝基氟苯柱前衍生HPLC检测树莓中游离氨基酸

作  者：
赵英莲;牟德华;李艳
单  位：
河北科技大学生物科学与工程学院
关键词：
树莓;游离氨基酸;高效液相色谱法;柱前衍生;2,4-二硝基氟苯
摘  要：
目的:建立一种简单、快速、可同时检测22种氨基酸的色谱方法,并利用此方法对树莓中的游离氨基酸进行检测和分析,为树莓的开发提供科学依据。方法:以2,4-二硝基氟苯为柱前衍生试剂,Hypersil ODS2色谱柱,流动相A为40 mmol/L p H 6.4乙酸钠溶液,流动相B为体积分数50%乙腈-水溶液,梯度洗脱,反相高效液相色谱,二极管阵列检测器,检测波长360 nm。结果:22种氨基酸线性方程的相关系数范围为0.993 1~1.000 0,相对标准偏差在0.95%~4.98%之间,加标回收率为97.10%~103.39%,最低检出限为0.39~2.87μg/m L,定量限为1.29~9.47μg/m L。利用所建方法检测出树莓中含有14种游离氨基酸,其中6种人体必需氨基酸,占总氨基酸含量的29.36%。结论:所建方法操作简便、重复性好,树莓氨基酸含量丰富,有开发价值。
译  名：
High Performance Liquid Chromatographic Analysis of Free Amino Acids in Raspberry Using Pre-Column Derivatization with 2,4-Dinitrofluorobenzene
作  者：
ZHAO Yinglian;MOU Dehua;LI Yan;College of Biological Science and Engineering, Hebei University of Science and Technology;R & D Center for Fermentation Engineering of Hebei Province;
关键词：
raspberry;;free amino acids;;high performance liquid chromatography(HPLC);;pre-column derivatization;;2,4-dinitrofluorobenzene
摘  要：
A simple and rapid reversed-phase high-performance liquid chromatographic(RP-HPLC) method for the simultaneous analysis of 22 free amino acids was established and applied to analyze free amino acids in raspberries.The method was based on pre-column derivatization with 2,4-dinitrofluorobenzene(DNFB).The compounds were separated on a Hypersil ODS_2 column.The mobile phase used was a mixture of phase A containing 40 mmol/L sodium acetate buffer(pH6.4) and phase B containing 50%acetonitrile-water through the gradient elution.Detection was performed using a diode array detector at 360 nm.The method showed good linearity with coefficients(R~2) of determination varying between 0.993 1and 1.000 0 and precision(relative standard deviation,RSD) ranging from 0.95%to 4.98%,and recovery rates were in the range between 97.10%and 103.39%for 22 amino acids.The limits of detection and quantification were 0.39-2.87μg/mL and 1.29-9.47μg/mL,respectively.This method proved to be simple and reproducible and was applied to detect 14 free amino acids in raspberries,including 6 essential amino acids(EEAs).The contents of EEAs accounted for 29.36%of the total amino acids.The amino acid content of raspberries is abundant,indicating that this kind of berry has the potential to be developed into functional foods.

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