HPLC法测定产酱香芽孢杆菌发酵液中糠醛的含量

研究了产酱香芽孢杆菌发酵液中糠醛含量测定的条件和方法。采用色谱柱ZOR BAX Eclipse XDB C18(5μm,250mm×4.6 mm);分别选取乙腈和甲醇作为有机流动相,结果发现乙腈分离效果更好,故选取乙腈作为有机流动相。通过不同比例流动相试验,发现样品在流动相为乙睛∶0.1%乙酸水(冰乙酸调)=15∶85(v∶v),柱温30℃;流速1mL/min,波长λ=277nm紫外检测器检测的条件下,糠醛呈现较好的分离效果和重现性。其保留时间为6.50min左右,最低检测浓度为0.04mg/L,平均回收率为101.84%,R SD=1.37%。此方法,准确可靠,重复性好,可对产酱香发酵液中糠醛的测定作参考作用。

Determination of 2-Furaldehyde in Production Sauce Flavor Bacillus Fermentation Broth by High Performance Liquid Chromatography

In this paper, the conditions and methods of determination of 2-furfural in produced sauce flavor Bacillus fermentation broth by HPLC were studied, The samples were analyzed on a ZORBAX Eclipse XDB C I 8 culumn （5 μ m,250mm ×4.6 mm） which selected acetonitrile and methanol as organic mobile phase, the results showed that the acetonitrile separation better, so the selected acetonitrile as the organic mobile phase. By different proportions of mobile phase test, found that samples in the mobile phase of acetonitrile ： 0.1% acetic acid water （acetic acid deploy） = 15：85 （v： v）, the column temperature was 30℃ ; a flow rate of 1.Oral/min, wavelength ）t = 277nmUV detector, furfural showing better separation efficiency and reproducibility, the retention time was about 6.50min under these conditions. The minimum determination limits was O.04mg/L. The method was accurate the average recovery rate was 101.84%, RSD=1.37%. This method is accurate and reliable, good repeatability, determination of furfural production sauce flavor fermentation broth as a reference.