高效液相色谱法检测食品中嘌呤含量的方法研究

目的建立测定食品中嘌呤含量的高效液相色谱法。方法采用不同浓度高氯酸溶液在100℃下水解样品60 min,水解液过滤膜,以10 mmol/L甲酸铵溶液(pH3.6)-甲醇(99∶1)为流动相进行色谱分离,色谱柱为Waters Atlantis T3(4.6 mm×250 mm×5μm),流速1.0 ml/min;柱温30℃;Waters 2487型紫外检测器检测,检测波长254 nm;进样量10μl。结果在0.05～20.00μg/ml浓度范围内,各嘌呤的响应峰面积与其相应浓度呈良好相关性,r>0.999 9。方法回收率93.1%～101.3%,相对标准偏差<12.5%。结论本方法准确度高,精密度好,能够快速检测食品中4种主要的嘌呤成分。

Determination of purine in food by high performance liquid chromatography

Objective A high performance liquid chromatography(HPLC) method was developed for the determination of four kinds of purine in food.Methods Food sample was hydrolyzed with perchloric acid at 100 ℃ for 60 min,and the hydrolyzate was filtrated with membrane.The chromatographic separation was achieved in Waters Atlantis T3(4.6 mm×250 mm×5 μm) column by using 10 mmol/L formic acid amine solution(pH3.6) and CH3OH(99∶1) as mobile phase with a flow rate of 1.0 ml/min at 30 ℃.The detection was performed under Waters 2487 UV detector at 254 nm with a injection volume of 10 μl.Results The HPLC response to these four kinds of purine was linear in the range of 0.05-20.00 μg/ml,r>0.999 9.The average recovery of standard addition was 93.1%-101.3%,and relative standard deviation(RSD) was less than 12.5%.Conclusion The HPLC method for the determination of four kinds of major purine in food was fairly high in accurate and good sensitivity.