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Detection method for content of tyramine in soy sauce

A detection method, tyramine technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of difficult operation, cumbersome processing steps, long analysis time, etc., achieve low detection limit, simple and reliable method, and short analysis time Effect

Active Publication Date: 2018-10-12
好口味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The detection methods of biogenic amines include gas chromatography-tandem mass spectrometry, ion chromatography, high-performance liquid chromatography, thin-layer chromatography, high-performance liquid chromatography-tandem mass spectrometry, etc. These methods have the disadvantages of complicated processing steps and long analysis time. , difficult to operate and other disadvantages

Method used

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  • Detection method for content of tyramine in soy sauce
  • Detection method for content of tyramine in soy sauce
  • Detection method for content of tyramine in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (a) Pretreatment of the sample solution: 5 mL of the soy sauce sample to be tested was diluted 10 times with deionized water, filtered through a 0.22 μm microporous membrane, and the filtrate was stored at 4° C. for future use.

[0022] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 50 μg·mL -1 100 μL of internal standard solution, then add 100 μL of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 8 mg·mL prepared with acetone -1 200 μL of dansyl chloride was derivatized at 55°C in the dark for 15 minutes. After the end, 100 μL of ammonia water was added to stop the reaction for 25 min. Add acetonitrile to make up to 1mL. Filter with a microporous membrane of 0.22 μm, and put the filtrate on the column for detection.

[0023] (c) UPLC detection conditions: Waters AcquityⅠ-Class ultra-high performance liquid chromatography, C18, 2.1×50mm, 1.7μm chromatographic column, mobile phase is deionized ...

Embodiment 2

[0028] (a) Pretreatment of the sample solution: 2 mL of the soy sauce sample to be tested was diluted 20 times with deionized water, filtered through a 0.22 μm microporous membrane, and the filtrate was stored at 4° C. for later use.

[0029] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 50 μg·mL -1 100 μL of internal standard solution, then add 100 μL of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 5 mg·mL of acetone -1 200 μL of dansyl chloride was used for derivatization reaction at 50° C. in the dark for 20 minutes. After the end, 100 μL of ammonia water was added to stop the reaction for 30 min. Add acetonitrile to make up to 1mL. Filter with a microporous membrane of 0.22 μm, and put the filtrate on the column for detection.

[0030] (c) UPLC detection conditions: Waters AcquityⅠ-Class ultra-high performance liquid chromatography, C18, 2.1×50mm, 1.7μm chromatographic column, mobile phase is...

Embodiment 3

[0035] (a) Pretreatment of the sample solution: 10 mL of the soy sauce sample to be tested was diluted 5 times with deionized water, filtered through a 0.22 μm microporous membrane, and the filtrate was stored at 4° C. for later use.

[0036] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 50 μg·mL -1 100 μL of internal standard solution, then add 100 μL of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 10 mg·mL prepared with acetone -1 200 μL of dansyl chloride was derivatized at 60°C in the dark for 10 minutes. After the end, 100 μL of ammonia water was added to terminate the reaction for 20 min. Add acetonitrile to make up to 1mL. Filter with a microporous membrane of 0.22 μm, and put the filtrate on the column for detection.

[0037] (c) UPLC detection conditions: Waters AcquityⅠ-Class ultra-high performance liquid chromatography, C18, 2.1×50mm, 1.7μm chromatographic column, mobile phase is deion...

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Abstract

The invention provides a detection method for the content of tyramine in soy sauce, and belongs to the technical field of food analysis. The method is a pre-column derivatization-ultra-high performance liquid chromatography, adopts a Waters Acquity I class ultra-high performance liquid chromatograph, and adopts a C18 column. The method has the advantages of small use amount of samples, short time,good linearity, simple operation, good reproducibility and high accuracy.

Description

Technical field: [0001] The invention relates to a food detection method, in particular to an ultra-high performance liquid chromatography detection method for tyramine content in soy sauce. Background technique: [0002] Tyramine, also known as p-hydroxyphenylethylamine, is a class of nitrogen-containing low-molecular biogenic amines. As a class of physiologically active substances, biogenic amines participate in metabolic activities in living organisms. Biogenic amines are widely found in various foods, and relatively more in foods rich in protein and amino acids, especially fish and its products, cheese, meat products and fermented foods. Tyramine in food is mainly produced by decarboxylation of tyrosine catalyzed by decarboxylase produced by related microorganisms, or produced by aldehydes and ketones through amination and transamination. Therefore, there are two sources of biogenic amines in food, one is brought in by raw materials, and the other is produced by the de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/884
Inventor 张会香杨世军黄福勇
Owner 好口味食品有限公司
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