作　　者： ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品与发酵工业》 2010年第12期169-172,共4页

摘　　要： 为测定新鲜大蒜中蒜氨酸,采用离子交换色谱-积分脉冲安培(IEC-IPA)分析法,以离子交换分离柱分离,积分脉冲安培电化学检测,柱温:30℃;流动相:离子水、250 mmol/L NaOH及1 mol/L醋酸钠进行梯度洗脱;流速:0.25 mL/min。测得结果:蒜氨酸保留时间为5.100～5.200 min,浓度在0.45～3.0μg/mL内线性关系良好,相关系数0.997 9,检测限0.05μg/mL,加样回收率为96.7%,标准差1.7%;测得的广东蒜及山东蒜的蒜氨酸含量分别是1.262 9%、1.511 4%。 To develop ion-exchange chromatography-integrated pulsed amperometric（IEC-IPA） method for the determination of alliin in fresh garlic.The IEC-IPA conditions were;ion-exchange separation column,an integrated electrochemical pulsed amperometric detector,column temperature;30℃,mobile phase;deionized water、250 mmol/L NaOH and 1mol/L NaAC,flow rate was at;0.25 mL/min.The result showed that good relationship was linear in the range of 0.45～3.0 μg/mL（r=0.997 9） alliin concentration.The limits of detection were 0.05 μg/mL.The recovery was 96.7% and relative standard deviations was less than 1.7%.The retention time of alliin is 5.100～5.200 min.And the alliin content of Guangdong and Shandong Garlic are 1.262 9%、1.511 4% respectively.We concluded that IEC-IPA method has good separation efficiency for detection of alliin.This method is sensitive,simple,rapid and the results are good,accurate and reliable.IEC-IPA is suitable for determining the alliin in garlic and its products.

关 键 词： 大蒜 蒜氨酸 离子色谱法 积分脉冲安培检测

领　　域： [理学] [理学]