摘要
本文描述了一种快速测定增鲜味精中的５’－鸟苷酸（５’－ＧＭＰ）和５’－肌苷酸（５’－ＩＷＰ）的方法。样品经过简单的前处理溶解、衍生并由ＯＤＳＣ－１８反相柱分离。流动相为０．５％ＫＨ_２ＰＯ_４缓冲液（ｐＨ４．５～５．０）。ＵＶ（紫外）－检测器波长为２５４ｎｍ。增鲜味精中的５００μｇ／１００ｇ５’－ＧＭＰ和５００μｇ／１００ｇ５’－ＩＭＰ能全部分离并定量测定。相关系数分别为０．９９８９（５’－ＧＭＰ）和０．９９９６（５’－ＩＭＰ）。回收率达分别达１０２．２％（５’－ＧＭＰ）和１０１．９％／（５’－ＩＭＰ）。变异系数分别为４．７％（５’－ＧＭＰ）和２．６％（５’－ＩＭＰ）。
method of identification of 5'-guanylic acid(5'-GMP) and 5'-inosinic acid(5'-IMP) in concentrated gourmet powder is described(CGP). The sample is pretreated simply through dissolving,derivation and separated by ODS C-18 column.The mobile phase is 0.5%KH2PO4 buffer solution(pH 4. 5～5. 0). The UV detector wavelength is 254nm, 500μg/100g 5'-GMP and 500μg/100g 5'-IMP in CGP can be completely isolatedand indentified quantitatively. The correlation coefficient is 0. 9989(5'-GMP) and 0. 9996(5'-IMP) respectively. The recovery is 102. 2(5'-GMP) and 101.9(5'-IMP) respectively.Coefficient of variation(CV) is 4.7%(5'-GMP) and 2.6%(5'-IMP) respecetively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第6期36-41,21,共7页
Food and Fermentation Industries
关键词
HPLC-反相色谱
增鲜味精
鸟苷酸
肌苷酸
味精
RP-HPLC,Concentrated Gourmet Powder,5'-guanylic acid(5'-GMP), 5'-inosinic acid(5'-IMP)
