【摘要】 采用高效阴离子交换色谱-电化学检测器分离并测定了18种常见氨基酸。实验首先对酱油样品进行了简单前处理,然后以一定浓度的NaOH和NaAc溶液为淋洗液,选择合适的梯度淋洗条件,使18种氨基酸在阴离子交换色谱柱上实现良好地分离,并用脉冲安培检测器进行了测定。氨基酸的检出限为1.7~20.0μg/L,样品加标回收率在85%~108%范围内。方法灵敏度高,操作简单,重现性好,不需要繁琐的柱前或柱后衍生操作。已应用到生抽和老抽酱油调味料产品中氨基酸的测定。更多还原

【Abstract】 Eighteen amino acids have been separated and detected by high performance anion-exchange chromatography with electrochemical detector.18 free amion acids were separated using sodium hydroxide and sodium acetate as eluants on anion-exchange column and then detected by integrated pulsed amperometric detector.The detection limits range from 1.7 to 20.0 μg/L and the recovery is in the range of 85%～108%.The method has been applied for the determination of amino acids in fermented soy sauce and it can be used for other seasonings such as vinegar.The proposed method has the advantages of high sensitivity,simple operation,good reproducibility and no need for derivatization.更多还原