OPA柱前衍生高效液相色譜法同時測定黃豆醬中氨基酸和生物胺的含量

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摘 要：本文采用OPA衍生黃豆醬中的組氨酸、酪氨酸、組胺和酪胺，再通過高效液相色譜進行分離測定。結果表明，該方法的相對標準偏差在0.04%～1.16%，回收率在93.4%～101.2%，檢出限為6～9 mg·kg-1。該方法能夠滿足黃豆醬組氨酸、酪氨酸、組胺和酪胺的檢測需求。

關鍵詞：生物胺；氨基酸；黃豆醬；高效液相色譜；OPA衍生

Determination of Amino Acids and Biogenic Amines in Soybean Paste by Pre-Column Derivatization High Performance Liquid Chromatography

Abstract： In this article， histidine， tyrosine， histamine， and tyramine in soybean paste were derivatized using OPA， followed by separation and determination using high-performance liquid chromatography. The results showed that the RSD of the method was 0.04%～1.16%， the recovery was 93.4%～101.2%， and the detection limit was 6～9 mg·kg-1. The method can meet the requirements of detection of histidine， tyrosine， histamine and tyramine during soybean paste fermentation.

Keywords： bioamine; amino acids; soybean sauce; high performance liquid chromatography; OPA derived

黃豆醬是我國的一種傳統(tǒng)發(fā)酵調味醬，以大豆和面粉為主要原料，經(jīng)過霉菌、酵母菌和乳酸菌等微生物自然發(fā)酵而成。（剩余3546字）