采用高效液相色谱法测定猪肉中的呈味核苷酸

Determination of Flavor Nucleotides in Pork by HPLC

摘要:

本文建立了猪肉中呈味核苷酸肌苷酸和鸟苷酸的高效液相色谱检测方法。以甲醇-0.05 mol/L磷酸二氢钠水溶液为流动相，用ZOBAX-NH2色谱柱分离，二极管阵列检测器检测，检测波长为260 nm。该方法线性范围为1.00~100 μg/mL，变异系数为0.5%~3%，加标平均回收率为85%以上，方法准确可靠，精密度较高。

Abstract:

A quantitive assay for the determination of Ionosine-5'-monophosphate (5’-IMP) and Guanosine-5-monophosphate (5’-GMP) in pork was established by high performance liquid chromatography (HPLC). The separation was performed on a ZOBAX–NH2 column using methanol-NaH2PO4 (0.05 mol/L) as mobile phase and using a photo-diode arraydetector as detector at 260 nm. The linear range of the method was 1.00~100 μg/mL with the RSD and average recovery of 0.5%~3% and 85%, respectively. The method was accuracy, sensitivity and feasibility to analyze the nucleotides in pork.