用高效液相色谱法测定多种食品中的游离谷氨酸。
Determination of free glutamic acid in a variety of foods by high-performance liquid chromatography.
作者信息
Daniels D H, Joe F L, Diachenko G W
机构信息
Office of Premarket Approval, US Food and Drug Administration, Washington, DC 20204, USA.
出版信息
Food Addit Contam. 1995 Jan-Feb;12(1):21-9. doi: 10.1080/02652039509374275.
A survey of free glutamic acid levels in a variety of foods was conducted. The foods were analysed by high-performance liquid chromatography (HPLC). Free glutamic acid was extracted from the food with 0.02 M potassium phosphate with subsequent precipitation of other food components with acetone. Impurities were removed by passing the extract through a C-8 or C-18 reversed-phase solid-phase extraction column. The free glutamic acid was derivatized with phenylisothiocyanate, and the derivative was separated by HPLC with detection at 254 nm. Free glutamic acid levels ranged from not found (< 20 ppm) in some spices to as high as 89% in another spice.
对多种食物中的游离谷氨酸水平进行了一项调查。这些食物通过高效液相色谱法（HPLC）进行分析。用0.02M磷酸钾从食物中提取游离谷氨酸，随后用丙酮沉淀其他食物成分。通过将提取物通过C - 8或C - 18反相固相萃取柱去除杂质。游离谷氨酸用异硫氰酸苯酯衍生化，衍生物通过HPLC在254nm处检测进行分离。游离谷氨酸水平在某些香料中未检出（<20ppm），而在另一种香料中高达89%。
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