Yang Z, Zhang P
Institute of Food Safety Control and Inspection, Ministry of Health, Beijing, China.
Wei Sheng Yan Jiu. 1998 May;27(3):192-4.
Taurine in food was separated by HPLC as its phthalaldehyde-ethanethiol derivative on mu-Bondapak C18 reverse column and measured at 330 nm. The determination was not interfered by sulphosalicylic acid, excess dervatizing reagents and 20 kinds of amino acids. The stability of the taurine dervatives was discussed in this paper. The result showed that the higher concentration of borate buffer, the more stable of taurine derivatives and the lower concentration of taurine, the faster decomposition of taurine dervitives. Using more concentrated borate buffer (0.4 mol/L) and controlling the time between injection and reaction and keeping the operation identically could avoid the effect of nonstable taurine derivatives in the determination. The minimum detectable quantlity was 8 ng. The coefficient of variation was less than 8%. The recoveries were 90.7%-105.1%.
食品中的牛磺酸在μ - Bondapak C18反相柱上以其邻苯二甲醛 - 乙硫醇衍生物的形式通过高效液相色谱法分离，并在330 nm处进行测定。该测定不受磺基水杨酸、过量衍生试剂和20种氨基酸的干扰。本文讨论了牛磺酸衍生物的稳定性。结果表明，硼酸盐缓冲液浓度越高，牛磺酸衍生物越稳定；牛磺酸浓度越低，牛磺酸衍生物分解越快。使用更浓的硼酸盐缓冲液（0.4 mol/L），控制进样与反应之间的时间并保持操作一致，可以避免不稳定的牛磺酸衍生物在测定中的影响。最低检测量为8 ng。变异系数小于8%。回收率为90.7% - 105.1%。
