正相高效液相色谱法同时测定腌腊肉制品中13-HODE和9-HODE含量
发布时间：2018-07-26 06:52
【摘要】：采用高效液相色谱对腌腊肉制品中的13-羟基十八碳二烯酸(13-HODE)和9-羟基十八碳二烯酸(9-HODE)进行检测。腌腊肉制品中的13-HODE和9-HODE用甲醇提取,经C18固相萃取柱净化,以正己烷/异丙醇/乙酸(98∶2∶0.5,v/v/v)为流动相,在Lichrosorb Si 60(250×4.0 mm,5μm)色谱柱上分离,选用二极管阵列检测器在234 nm进行检测。结果表明:13-HODE和9-HODE分别在0.5~20和1.0~12.5μg/m L范围内线性良好(R~2分别为0.9994和0.9990),检测限分别为0.075、0.15μg/g,定量限分别为0.25、0.5μg/g。不同添加水平的平均回收率分别为88.2%和86.0%。对14种腌腊肉制品的分析结果显示,所有样本均含有13-HODE和9-HODE,范围分别为:1.2~167.54和0.63~139.20μg/g。本实验建立的检测方法操作简单、易于普及,具有良好的灵敏度和准确性,可以满足腌腊肉制品中13-HODE和9-HODE含量的同时分析。
[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.
【作者单位】： 南京师范大学金陵女子学院食品科学系;江苏省农业科学院农产品加工研究所;江苏省肉类生产与加工质量安全控制协同创新中心;
【基金】：国家自然科学基金资助项目(31671877)
【分类号】：O657.72;TS251.7
本文编号：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.
【作者单位】： 南京师范大学金陵女子学院食品科学系;江苏省农业科学院农产品加工研究所;江苏省肉类生产与加工质量安全控制协同创新中心;
【基金】：国家自然科学基金资助项目(31671877)
【分类号】：O657.72;TS251.7
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