摘要
介绍了高效毛细管电泳（ＨｉｇｈＰｅｒｆｏｒｍａｎｃｅＣａｐｉｌａｒｙＥｌｅｃｔｒｏｐｈｏｒｅｓｉｓ，简称ＨＰＣＥ）在食品分析方面的应用；建立了以ＨＰＣＥ为基础，对食品中的氨基酸、水溶性维生素、核苷酸、还原性单糖及山梨酸等成分进行定性、定量分析的新方法。方法基于食品中的氨基酸、水溶性维生素、核苷酸、还原性单糖及山梨酸等小分子物质不会被毛细管壁吸附，在高压下样品组分短时间内即可以达到基线分离。实验结果表明：ＨＰＣＥ在食品分析方面有着广阔的应用前景。
An overview on principle, theory and application of high performance capillary electrophoresis (HPCE) in food analysis is presented in this paper. New methods for the separation and quantitation of amino acids, vitamins, nucleotide, reducing monosaccharide and sorburonic acid in foods are established. These components are not absorbed by the capillary inner wall and can be completely separated in a short time. An on_column UV detector was used. The experiment results show that HPCE has a promising application prospects in food analysis.
关键词
高效
毛细管电泳
氨基酸
维生素
食品分析
high performance capillary electrophoresis, amino acids, vitamins, nucleotide, reducing monosaccharide, sorburonic acid, food analysis
