正相高效液相色谱法测定腌腊肉制品中磷脂酰胆碱氢过氧化物的含量

采用正相高效液相色谱法对腌腊肉制品中的磷脂酰胆碱氢过氧化物（PC-OOH）进行检测。腌腊肉制品中的PC-OOH用氯仿-甲醇（2∶1，V/V）提取，以合成的C16∶0/18∶2 PC-OOH为标样，采用正相高效液相色谱-紫外法进行检测。色谱柱：Lichrosorb Si60（250 mm×4.0 mm，5 μm）；流动相：A为水，B为正己烷-异丙醇（3∶2，V/V），采用梯度洗脱；流速：1 mL/min；柱温：30 ℃；检测波长：234 nm。结果表明：C16∶0/18∶2 PC-OOH在20～600 nmol/mL范围内呈现良好的线性关系（R2=0.999 9），检出限为5.8 nmol/mL，定量限为19.4 nmol/mL，不同水平的平均回收率为79.4%～91.9%。实际样品分析显示，农家腊肠A、B和火腿中方样品中PC-OOH的含量比较高，为92.4、106.4 nmol/g和102.5 nmol/g，烟熏肉中未检出PC-OOH。本实验建立的分析方法简便快捷、具有较好的灵敏度和可靠性，可用于腌腊肉制品中PC-OOH的定量分析。

Determination of Phosphatidylcholine Hydroperoxide in Dry Cured Meat Products by Normal-Phase High Performance Liquid Chromatography

A normal-phase high-performance liquid chromatographic (HPLC) method was established to determine
phosphatidylcholine monohydroperoxide (PC-OOH) in dry cured meat products. The PC-OOH in dry cured meat samples
was extracted with chloroform/methanol (2:1, V/V), followed by determination by normal-phase HPLC connected to a
photo-diode array detector (HPLC-PAD) with synthetic C16:0/18:2 PC-OOH as the standard. The chromatographic conditions
were established using a Lichrosorb Si60 column (250 mm × 4.0 mm, 5 μm) with a mobile phase consisting of water and
n-hexane/isopropanol (3:2, V/V) in gradient elution at a flow rate of 1.0 mL/min. The detection wavelength was set at
234 nm. Results indicated that the linearity ranged from 20 to 600 nmol/mL (R2 = 0.999 9), and the limits of detection (LOD)
and limits of quantification (LOQ) were 5.8 nmol/mL and 19.4 nmol/mL, respectively. The recoveries from spiked samples
at concentration levels of 32–240 nmol/g were in the range of 79.4%–91.9%. The contents of PC-OOH in farm-made sausage
A, B and Chinese ham samples were 92.4, 106.4 and 102.5 nmol/g, respectively, while PC-OOH in smoked meat was not
detected. This method proved to be of high maneuverability, excellent sensitivity and high accuracy, and could be used for
quantitative analysis of PC-OOH in dry cured meat samples.