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蛋白质类食品中某些胺类及其氨基酸前体的液相色谱测定

Liquid chromatographic determination of some amines and their amino acid precursors in protein foods.

作者信息

Carlucci F V, Karmas E

机构信息

E.R. Squibb & Sons, Inc., New Brunswick, NJ 08903.

出版信息

J Assoc Off Anal Chem. 1988 May-Jun;71(3):564-8.

PMID:3391963
Abstract

A quantitative assay has been developed for putrescine, cadaverine, histamine, and several free amino acids--lysine, arginine, and histidine--as a measure of decomposition. The free amines and amino acids are extracted from tissue with methanol. Aliquots of the extracts are passed through ion-exchange columns which are pH-adjusted to retain the cited compounds. After the respective columns are washed, the amino acids and amines are eluted, dansylated, and chromatographed on a suitably prepared LC instrument. The chromatographic responses for the amino acids and amines are compared with their respective standards to determine their concentrations. Validation of the methodology includes standard addition and calibration experiments.

摘要

已开发出一种定量测定方法,用于检测腐胺、尸胺、组胺以及几种游离氨基酸(赖氨酸、精氨酸和组氨酸),以此作为分解程度的一种衡量指标。游离胺和氨基酸用甲醇从组织中提取。提取物的等分试样通过经pH调节以保留上述化合物的离子交换柱。各柱洗涤后,将氨基酸和胺洗脱、丹磺酰化,并在适当制备的液相色谱仪上进行色谱分析。将氨基酸和胺的色谱响应与其各自的标准品进行比较,以确定它们的浓度。该方法的验证包括标准加入法和校准实验。

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