|本期目录/Table of Contents|

[1]柳晓萍,郝更新,杨燊,等.低盐即食虾皮氨含量的高效液相色谱分析方法[J].集美大学学报(自然科学版),2022,27(2):133-137.
 LIU Xiaoping,HAO Gengxin,YANG Shen,et al.Determination of Ammonia in Low Salt Ready-to-Eat Dried Shrimp (Acetes chinensis) by HPLC Method[J].Journal of Jimei University,2022,27(2):133-137.
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第27卷
期数:
2022年第2期
页码:
133-137
栏目:
水产、食品与生物工程
出版日期:
2022-03-28

文章信息/Info

Title:
Determination of Ammonia in Low Salt Ready-to-Eat Dried Shrimp (Acetes chinensis) by HPLC Method
作者:
柳晓萍郝更新杨燊孙乐常石林凡任中阳邱绪建
(集美大学海洋食品与生物工程学院,福建 厦门 361021)
Author(s):
LIU XiaopingHAO GengxinYANG ShenSUN LechangSHI LinfanREN ZhongyangQIU Xujian
(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China)
关键词:
虾皮生物胺低盐高效液相色谱
Keywords:
dried shrimpbiogenic amineammonialow salthigh performance liquid chromatography(HPLC)
分类号:
-
DOI:
-
文献标志码:
A
摘要:
建立低盐即食虾皮中氨含量的高效液相色谱(high performance liquid chromatography, HPLC)分析方法。样品粉碎经三氯乙酸提取后,用丹磺酰氯衍生并用甲苯净化提取,然后采用乙腈和水梯度洗脱,254 nm紫外检测。结果表明,内标法的线性范围是0.000 5~0.2 g/L,回收率为84%~105%,检测限约为0.7 mg/L。本方法的稳定性和精密度良好,并且可同时分析其他生物胺物质。
Abstract:
A high performance liquid chromatography(HPLC) method for determination of biogenic amines was developed and validated to determine ammonia content in low salt readytoeat dried shrimp samples.Samples were ground and mixed with trichloroacetic acid to extract ammonia.Then the extract was derivatized by dansyl chloride and extracted by toluene before analysis by HPLC.The results showed good linearity and repeatability in the range of 0.000 5-0.2 g/L.The recovery rate was 84%-105%.The detection limit in samples was approximately 0.7 mg/L.The HPLC method could also simultaneously analyze the possible biogenic amines generated in the samples.

参考文献/References:

相似文献/References:

[1]刘红,田鑫,梁一巍,等.秋刀鱼肉中产胺菌的分离、鉴定及产胺能力分析[J].集美大学学报(自然科学版),2019,24(6):419.
 LIU Hong,TIAN Xin,LIANG Yiwei,et al.Isolation,Identification and Biogenic Amine Producing Ability Analysis of Biogenic Amine -forming Bacteria from Cololabis saira[J].Journal of Jimei University,2019,24(2):419.

备注/Memo

备注/Memo:
更新日期/Last Update: 2022-05-01