Development of HPLC Method for Determination of the Content of Tyramine in Rice Wine

被引：0

作者：

Guo, Xuewu ^{[1
]}

Li, Lina ^{[1
]}

Chen, Yefu ^{[1
]}

Xiao, Dongguang ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Biotechnol, Tianjin Ind Microbiol Key Lab, Key Lab Ind Fermentat Microbiol,Minist Educ, Tianjin 300457, Peoples R China

来源：

PROCEEDINGS OF THE 2012 INTERNATIONAL CONFERENCE ON APPLIED BIOTECHNOLOGY (ICAB 2012), VOL 1 | 2014年 / 249卷

关键词：

Tyramine; HPLC; Rice wine; BIOGENIC-AMINES; CHEESE; HISTAMINE; FOODS;

D O I：

10.1007/978-3-642-37916-1_57

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

The method of detecting the contents of tyramine in rice wine by HPLC was developed. The chromatographic separation was performed in an analytical column, C18 (4.6 x 150 mm ID, 5 mu m) and a UV detector was used with wavelengths at 278 nm. The mobile phase was 0.02 mol/L disodium hydrogen-acetonitrile (v: v 85:15), 10 % phosphoric acid adjusted pH = 8.4, with a flow rate was 0.8 ml/min, the column temperature was 35 degrees C. The results showed that the correlation coefficients were greater than 99.9 %, the limit of detection was 0.7 mg/L, the repeatability (RSD = 1.1 %), reproducibility (RSD = 2.91 %), and accuracy were of satisfying quality. The recovery was more than 97 %. This method has been successfully applied for the content of tyramine in rice wine.

引用

页码：557 / 563

页数：7

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