| 应用HPLC反相色谱快速测定增鲜味精中的鸟苷酸和肌苷酸 |
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| 引用本文： | 任一平,黄百芬.应用HPLC反相色谱快速测定增鲜味精中的鸟苷酸和肌苷酸[J].食品与发酵工业,1994(6):36-41,21. |
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| 作者姓名： | 任一平 黄百芬 |
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| 作者单位： | 浙江省轻工业研究所 |
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| 摘 要： | 本文描述了一种快速测定增鲜味精中的５’－鸟苷酸（５’－ＧＭＰ）和５’－肌苷酸（５’－ＩＷＰ）的方法。样品经过简单的前处理溶解、衍生并由ＯＤＳＣ－１８反相柱分离。流动相为０．５％ＫＨ_２ＰＯ_４缓冲液（ｐＨ４．５～５．０）。ＵＶ（紫外）－检测器波长为２５４ｎｍ。增鲜味精中的５００μｇ／１００ｇ５’－ＧＭＰ和５００μｇ／１００ｇ５’－ＩＭＰ能全部分离并定量测定。相关系数分别为０．９９８９（５’－ＧＭＰ）和０．９９９６（５’－ＩＭＰ）。回收率达分别达１０２．２％（５’－ＧＭＰ）和１０１．９％／（５’－ＩＭＰ）。变异系数分别为４．７％（５’－ＧＭＰ）和２．６％（５’－ＩＭＰ）。
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| 关 键 词： | HPLC－反相色谱，增鲜味精，5’－鸟苷酸（5’－GMP），5’－肌苷酸（5’－IMP） |
Application of RP-HPLC to the Indentification of 5'-Guanylic Acid and 5'-Inosinic Acid in Concentrated Gourmet Powder |
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| Ren Yiping,Huang Baifen,Lian Guoyi, Dong Lunbin.Application of RP-HPLC to the Indentification of 5''''-Guanylic Acid and 5''''-Inosinic Acid in Concentrated Gourmet Powder[J].Food and Fermentation Industries,1994(6):36-41,21. |
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| Authors: | Ren Yiping Huang Baifen Lian Guoyi Dong Lunbin |
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| Abstract: | method of identification of 5'-guanylic acid(5'-GMP) and 5'-inosinic acid(5'-IMP) in concentrated gourmet powder is described(CGP). The sample is pretreated simply through dissolving,derivation and separated by ODS C-18 column.The mobile phase is 0.5%KH2PO4 buffer solution(pH 4. 5～5. 0). The UV detector wavelength is 254nm, 500μg/100g 5'-GMP and 500μg/100g 5'-IMP in CGP can be completely isolatedand indentified quantitatively. The correlation coefficient is 0. 9989(5'-GMP) and 0. 9996(5'-IMP) respectively. The recovery is 102. 2(5'-GMP) and 101.9(5'-IMP) respectively.Coefficient of variation(CV) is 4.7%(5'-GMP) and 2.6%(5'-IMP) respecetively. |
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| Keywords: | RP-HPLC Concentrated Gourmet Powder 5'-guanylic acid(5'-GMP) 5'-inosinic acid(5'-IMP) |
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