正相高效液相色譜法同時(shí)測(cè)定腌臘肉制品中13-HODE和9-HODE含量
發(fā)布時(shí)間：2018-07-26 06:52
【摘要】：采用高效液相色譜對(duì)腌臘肉制品中的13-羥基十八碳二烯酸(13-HODE)和9-羥基十八碳二烯酸(9-HODE)進(jìn)行檢測(cè)。腌臘肉制品中的13-HODE和9-HODE用甲醇提取,經(jīng)C18固相萃取柱凈化,以正己烷/異丙醇/乙酸(98∶2∶0.5,v/v/v)為流動(dòng)相,在Lichrosorb Si 60(250×4.0 mm,5μm)色譜柱上分離,選用二極管陣列檢測(cè)器在234 nm進(jìn)行檢測(cè)。結(jié)果表明:13-HODE和9-HODE分別在0.5~20和1.0~12.5μg/m L范圍內(nèi)線性良好(R~2分別為0.9994和0.9990),檢測(cè)限分別為0.075、0.15μg/g,定量限分別為0.25、0.5μg/g。不同添加水平的平均回收率分別為88.2%和86.0%。對(duì)14種腌臘肉制品的分析結(jié)果顯示,所有樣本均含有13-HODE和9-HODE,范圍分別為:1.2~167.54和0.63~139.20μg/g。本實(shí)驗(yàn)建立的檢測(cè)方法操作簡(jiǎn)單、易于普及,具有良好的靈敏度和準(zhǔn)確性,可以滿足腌臘肉制品中13-HODE和9-HODE含量的同時(shí)分析。
[Abstract]:13-hydroxyoctadecadienoic acid (13-HODE) and 9-hydroxyoctadecadienoic acid (9-HODE) in cured meat products were determined by high performance liquid chromatography (HPLC). 13-HODE and 9-HODE in cured meat products were extracted by methanol, purified by C18 solid-phase extraction column, and separated on Lichrosorb Si60 (250 脳 4.0 mm ~ 5 渭 m) column with n-hexane / isopropanol / acetic acid (98: 2: 0.5) as mobile phase. Diode array detector was used for detection at 234nm. The results showed that the linear range of 1: 13-HODE and 9-HODE was 0.5 渭 g / mL and 1.0 渭 g / mL (Rn2 = 0.9994 and 0.9990, respectively), the detection limit was 0.075 渭 g / g and the quantitative limit was 0.25 渭 g / g. The average recoveries of different addition levels were 88. 2% and 86. 0%, respectively. The results of analysis of 14 kinds of cured meat products showed that all samples contained 13-HODE and 9-HODE0.The ranges were: 1. 1. 2, 167.54 and 0. 63, 139.20 渭 g / g, respectively. The method established in this experiment is simple, easy to popularize, has good sensitivity and accuracy, and can be used for simultaneous analysis of 13-HODE and 9-HODE in cured meat products.
【作者單位】： 南京師范大學(xué)金陵女子學(xué)院食品科學(xué)系;江蘇省農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所;江蘇省肉類(lèi)生產(chǎn)與加工質(zhì)量安全控制協(xié)同創(chuàng)新中心;
【基金】：國(guó)家自然科學(xué)基金資助項(xiàng)目(31671877)
【分類(lèi)號(hào)】：O657.72;TS251.7
本文編號(hào)：2145207
[Abstract]:13-hydroxyoctadecadienoic acid (13-HODE) and 9-hydroxyoctadecadienoic acid (9-HODE) in cured meat products were determined by high performance liquid chromatography (HPLC). 13-HODE and 9-HODE in cured meat products were extracted by methanol, purified by C18 solid-phase extraction column, and separated on Lichrosorb Si60 (250 脳 4.0 mm ~ 5 渭 m) column with n-hexane / isopropanol / acetic acid (98: 2: 0.5) as mobile phase. Diode array detector was used for detection at 234nm. The results showed that the linear range of 1: 13-HODE and 9-HODE was 0.5 渭 g / mL and 1.0 渭 g / mL (Rn2 = 0.9994 and 0.9990, respectively), the detection limit was 0.075 渭 g / g and the quantitative limit was 0.25 渭 g / g. The average recoveries of different addition levels were 88. 2% and 86. 0%, respectively. The results of analysis of 14 kinds of cured meat products showed that all samples contained 13-HODE and 9-HODE0.The ranges were: 1. 1. 2, 167.54 and 0. 63, 139.20 渭 g / g, respectively. The method established in this experiment is simple, easy to popularize, has good sensitivity and accuracy, and can be used for simultaneous analysis of 13-HODE and 9-HODE in cured meat products.
【作者單位】： 南京師范大學(xué)金陵女子學(xué)院食品科學(xué)系;江蘇省農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所;江蘇省肉類(lèi)生產(chǎn)與加工質(zhì)量安全控制協(xié)同創(chuàng)新中心;
【基金】：國(guó)家自然科學(xué)基金資助項(xiàng)目(31671877)
【分類(lèi)號(hào)】：O657.72;TS251.7
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