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投稿时间：2017-10-26
投稿时间：2017-10-26
中文摘要: 使用超声提取技术结合高效液相色谱（High performance liquid chromatography，HPLC）方法检测食品中的吡咯素的含量。试验对超声提取条件进行优化，结果表明，最优超声条件为料液比1∶10（g/mL），时间30 min，温度45℃，频率80 KHz。液相色谱采用Inertsil ODS-SP柱，流动相A为0.1%三氟乙酸的水溶液，流动相B为乙腈水溶液（体积比=1∶1），梯度洗脱流速为1.0 mL/min，检测波长为297 nm。该方法用于牛奶、奶酪、果蔬干、坚果、饼干、酱油、奶粉、面包、火腿和咖啡等实际样品中吡咯素的检测，其中酱油和咖啡中吡咯素的含量最高分别为18.42 μg/mL酱油和11.27 μg/g咖啡。
Abstract:The pyrraline in foods was determined by ultrasonic-assisted extraction coupled with high performance liquid chromatography （HPLC）.The ultrasonic extraction conditions were optimized and the results showed that the optimum ultrasonic condition was the solid-liquid ratio of 1 ∶10（g/mL），extraction time of 30 min，extraction temperature of 45℃，and ultrasonic frequency of 80 KHz.In the HPLC methods，the chromatographic column was Inertsil ODS-SP，the mobile phase A was 0.1%three fluorine acetic acid（TFA）aqueous solution，the mobile phase B was acetonitrile aqueous solution （volume ratio=1∶1），the gradient elution flow rate was 1.0mL/min，and the detection wavelength was 297 nm.The method was used to detect the content of pyrraline in milk，cheese，dried fruits and vegetables，nuts，biscuits，soy sauce，milk powder，bread，ham and coffee，the contents of pyrraline in soy sauce and coffee were the highest，reaching to 18.42 μg/mL soy sauce and 11.27 μg/g coffee，respectively.
keywords: ultrasonic-assisted extraction high performance liquid chromatography pyrraline soy sauce coffee
文章编号：201806022 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（31571940）
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