| 液相色谱-质谱联用测定大蒜中的蒜氨酸 |
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| 引用本文： | 苏本玉,王骏.液相色谱-质谱联用测定大蒜中的蒜氨酸[J].粮食与食品工业,2007,14(5):53-55. |
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| 作者姓名： | 苏本玉 王骏 |
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| 作者单位： | 山东省产品质量监督检验研究院,济南,250100 |
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| 摘 要： | 介绍了液相色谱-质谱测定大蒜中蒜氨酸的方法.最佳工作条件下,该方法的线性范围为10.0～320.0ng/mL,加标回收率为94.0%～99.1%,且精密度、准确度较好,可满足大蒜中蒜氨酸的检测要求.
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| 关 键 词： | 液相色谱-质谱 大蒜 蒜氨酸 |
| 文章编号： | 1672-5026（2007）05-0053-03 |
| 收稿时间： | 2007-07-11 |
| 修稿时间： | 2007-07-26 |
Determination of alliin in garlic by HPLC-MS |
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| Su Benyu,Wang Jun.Determination of alliin in garlic by HPLC-MS[J].Cereal and Food Industry,2007,14(5):53-55. |
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| Authors: | Su Benyu Wang Jun |
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| Abstract: | The determinat the optimum conditions, the 1 -99.1%. This method has h on nea method for alliin in garlic by HPLC- MS is introduced. Under r range is 10.0- 320, 0 ng/mL and the recovery rate is 94. 0% precision and accuracy, and accords with the determination requests of alliin in garlic. |
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| Keywords: | HPLC-MS garlic alliin |
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