采用液相色谱法同时测定香肠制品中的葡萄糖、蔗糖、麦芽糖和乳糖。
Simultaneous determination of dextrose, sucrose, maltose, and lactose in sausage products by liquid chromatography.
作者信息
Ali M S
机构信息
U.S. Department of Agriculture, Eastern Laboratory, Athens, GA 30604.
出版信息
J Assoc Off Anal Chem. 1988 Nov-Dec;71(6):1097-100.
A liquid chromatographic (LC) method for the simultaneous determination of dextrose, sucrose, maltose, and lactose in sausage products has been developed. Dextrose, sucrose, maltose, and lactose are extracted from comminuted meat products with 52% ethanol. After filtration, the extracts are purified by passing them through a C18 Sep-Pak cartridge and 2 ion exchange resin Econo-columns in series. After concentration and filtration, extracts are analyzed by LC using a normal phase amino column and a differential refractometer detector. Homogeneously ground samples of cooked and fresh sausages are fortified with dextrose, sucrose, maltose, and lactose at 4 different concentrations. Average recovery for dextrose, sucrose, maltose, and lactose at all 4 levels of fortification was greater than 80% with a coefficient of variation less than 10%.
已开发出一种用于同时测定香肠制品中葡萄糖、蔗糖、麦芽糖和乳糖的液相色谱（LC）方法。用52%乙醇从碎肉制品中提取葡萄糖、蔗糖、麦芽糖和乳糖。过滤后，提取物通过串联的C18 Sep-Pak柱和2个离子交换树脂Econo柱进行纯化。浓缩和过滤后，提取物通过使用正相氨基柱和示差折光检测器的LC进行分析。将熟香肠和新鲜香肠的均匀研磨样品用4种不同浓度的葡萄糖、蔗糖、麦芽糖和乳糖进行强化。在所有4个强化水平下，葡萄糖、蔗糖、麦芽糖和乳糖的平均回收率均大于80%，变异系数小于10%。
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