HPLC determination of γ-aminobutyric acid in Chinese rice wine using pre-column derivatization

被引：14

作者：

Liu, Tiebing ^{[1
]}

Li, Bobin ^{[2
]}

Zhou, Yifeng ^{[1
]}

Chen, Jie ^{[1
]}

Tu, Haiyun ^{[1
]}

机构：

[1] Zhejiang Univ Sci & Technol, Sch Chem & Biol Engn, Hangzhou 310023, Zhejiang, Peoples R China

[2] Shaoxing Testing Inst Qual & Tech Supervis, Postdoctoral Work Unit, Shaoxing 312071, Peoples R China

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2015年 / 121卷 / 01期

关键词：

gamma-aminobutyric acid; pre-column derivatization; dansyl chloride; HPLC; Chinese rice wine;

D O I：

10.1002/jib.196

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

gamma-Aminobutyric acid (GABA) is a major functional ingredient in Chinese rice wine. A new HPLC method for determining GABA using pre-column derivatization with dansyl chloride was developed. The HPLC operating conditions were as follows: a Hypersil ODS2 C-18 column; mobile phase, methanol and water (1:1); gradient elution; absorption at 254nm; flow rate, 1mL/min; pH9; and column temperature, 30 degrees C. Under optimal HPLC conditions, the linear equation was y=3.5x10(-7)x-0.014. The precision (relative standard deviation, RSD) was 0.54%, the stability (RSD) was 0.21%, the recovery ratio was 97.4% and reproducibility (RSD) was 1.57%. This new method appears to be sensitive, accurate, convenient, steady and relatively fast. The results suggest that the new method is also more reliable. Copyright (c) 2015 The Institute of Brewing & Distilling

引用

页码：163 / 166

页数：4

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