Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method
Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method
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DOI：
10.1016/j.foodchem.2010.03.072
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发表时间：
2010-10-15
期刊：
影响因子：
8.8
通讯作者：
Gu, Qing
中科院分区：
文献类型：
--
作者：
Chen, Ji-Cheng;Chen, Qi-He;Gu, Qing
开发了一种快速、选择性的 HPLC 方法，用于同时分析乙偶姻 (ACT) 和四甲基吡嗪 (TMP)。色谱在 Zorbax SB-C18 柱上于 45 ℃ 下进行，使用水性流动相（1% 乙酸和 0.05% 三氟乙酸水溶液，pH 2.5）-（甲醇）（45:55，v/v）。流速为0.8 mL/min，UV检测波长为297 nm。该方法可同时测定发酵食品中的ACT和TMP，检出限分别为5.625和0.033μg/mL。 ACT 的回收率为 96.03%，TMP 的回收率为 92.06%。两种化合物的相关系数大于 0.9999。 ACT 和 TMP 的线性范围分别为 0.02-20 mg/L 和 0.12-80 μg/mL。所提出的方法可用于食品、饮料、天然产品或药品的常规质量控制。目前的数据表明，醋中TMP的含量与ACT的含量呈正相关。 (C) 2010 Elsevier Ltd. 保留所有权利。
A rapid and selective HPLC method was developed for the simultaneous analysis of acetoin (ACT) and tetramethylpyrazine (TMP). The chromatography was performed on a Zorbax SB-C18 column at 45 degrees C, with an aqueous mobile phase (1% acetic acid and 0.05% trifluoroacetic acid in water, pH 2.5)-(methanol) (45:55, v/v). The flow rate was 0.8 mL/min and UV detection wavelength was 297 nm. This method permits the simultaneous determination of ACT and TMP in fermentative foods with detection limits of 5.625 and 0.033 mu g/mL, respectively. The recovery was 96.03% for ACT and 92.06% for TMP. Correlation coefficients were greater than 0.9999 for the two compounds. The linearity ranges for ACT and TMP were in the range of 0.02-20 mg/L and 0.12-80 mu g/mL, respectively. The proposed method could be used for routine quality control of foods, beverages, natural products, or pharmaceuticals. Current data suggest that the content of TMP in vinegars is positively correlated with that of ACT. (C) 2010 Elsevier Ltd. All rights reserved.