【分享】高效液相色谱法分析小麦芽粉中的氨酪酸

Abstract A method for the separation and determination of the Aminobutyric Acid in wheat malt flour by high performance liquid chromatography (HPLC) with post-column derivatization and fluorescence detection is described. The operation conditions were cation exchange resin column(30cm×0.4cm i.d.)with gradientelution of buffer solution A(19.6g sodium citrate dihydrate and 1.0 g phenol dissolved in 1 Lwater, pH 3.15) and B(21.0g sodium nitrate and 1.5g boric acid dissolved in 1L water,pH 9.70) as mobile phase at a flow rate of 0.5mL/min, and a column temperature of 65℃, with detection wavelength λex=338nm, λem=425nm. The retention time of Aminobutyric Acid was 35.10 minutes. The average recovery was 96.0% and the coefficient of variation was 1.38%. This method is simple, rapid and sensitive.