建立了反相高效液相色谱(RP-HPLC)分离检测用不同方法煮制的猪肉及其汤汁中17种游离氨基酸的方法.样品经6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯(AQC)柱前衍生后,采用Nova- PakTMC18色谱柱分离,以AccQ·Tag Eluent A稀释液、乙腈和超纯水为流动相,梯度洗脱,检测波长为248 nm,在47 min内实现了 17种氨基酸衍生物的基线分离.各氨基酸在1 ～ 100 μmol/L(胱氨酸在0.5～50 μmol/L)范围内呈现出良好的线性关系,相应的线性相关系数(r2)均大于0.99；17种氨基酸的检出限(以信噪比为3计)为0 29～0.96 μmol/L;在汤汁中的加标回收率为86.5％ ～ 101.0％.该方法前处理过程简单,分离效果好,是检测肉及其汤汁中氨基酸的有效手段,可应用于肉制品的质量评定和工艺优化.%A reversed-phase high performance liquid chromatographic (RP-HPLC) method was developed for the determination of 17 amino acids in the pork and its broth cooked by different methods. 6-Aminoquinolyl-Af-hydroxyl-succinimidyl-carbamate (AQC) was used as pre-column derivatization reagent. In the RP-HPLC method, a Nova-Pak? C18 column was used with the dilution of AccQ ? Tag Eluent A, acetonitrile and water as the mobile phases in a gradient elution mode. The 17 amino acids were baseline separated within 47 min with ultraviolet (UV) detection at 248 nm. Each amino acid showed good linearity in the range of 1 - 100 μmol/L except cystine (Cys2) in the range of 0. 5 - 50 μmol/L with the correlation coefficient ( r2) more than 0. 99. The detection limits (S/N = 3 ) of 17 amino acids were ranged from 0. 29 to 0. 96 μmol/L, and the spiked recoveries in a cooked broth sample were from 86. 5% to 101. 0%. The results showed that the proposed method can be applied to determine amino acids for meat quality assessment and process optimization with simple pretreatinent and good separation.
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