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A kind of detection method of tyramine content in fermented vinegar

A detection method, a technology of fermented vinegar, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of difficult operation and cumbersome pretreatment steps, and achieve the effects of low detection limit, simple and convenient sample analysis, and simple and reliable method

Active Publication Date: 2021-02-02
太原市宁化府益源庆力诚醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The detection methods of biogenic amines include gas chromatography-tandem mass spectrometry, ion chromatography, high-performance liquid chromatography, thin-layer chromatography, and high-performance liquid chromatography-tandem mass spectrometry. The pretreatment steps of these methods are cumbersome and difficult to operate.

Method used

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  • A kind of detection method of tyramine content in fermented vinegar
  • A kind of detection method of tyramine content in fermented vinegar
  • A kind of detection method of tyramine content in fermented vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (a) Pretreatment of the sample solution: take 10.0 mL of fermented vinegar and dilute it 5 times with deionized water, filter it with a microporous membrane of 0.22 μm; store the filtrate at 4°C for future use.

[0022] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 2.0 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 5.0 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 1.0 mL. Microporous filter membrane 0.22μm filter. The filtrate was tested on the column.

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

Embodiment 2

[0028] (a) Pretreatment of the sample solution: take 5.0 mL of fermented vinegar and dilute it 20 times with deionized water, filter it with a microporous membrane of 0.22 μm; store the filtrate at 4°C for future use.

[0029] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 2.0 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 3.0 mg·mL prepared with 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 1.0 mL. Microporous filter membrane 0.22μm filter. The filtrate was tested on the column.

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

Embodiment 3

[0035] (a) Pretreatment of the sample solution: take 2.0 mL of fermented vinegar and dilute it 50 times with deionized water, filter it through a microporous membrane of 0.22 μm; store the filtrate at 4°C for future use.

[0036] (b) Derivatization reaction of the sample: take 100 μL sample from the filtrate, add 2.0 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 2.0 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 1.0 mL. Microporous filter membrane 0.22μm filter. The filtrate was tested on the column.

[0037] (c) UPLC detection conditions: Waters AcquityⅠclass ultra-high performance liquid chromatography, C18, 2.1×50mm, 1.7μm chromatographic column, mobile phase is deionized water and acetonit...

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Abstract

The invention provides a method for detecting tyramine content in fermented vinegar, which belongs to the technical field of food analysis. The method used is pre-column derivatization - ultra-high performance liquid chromatography, using Waters Acquity I class ultra-high performance liquid chromatography, C18 column. Compared with the literature, the present invention establishes a method suitable for measuring tyramine in fermented vinegar. The method established is simple and reliable, and can be applied to the detection of tyramine in fermented vinegar; Good linearity, simple operation, low detection limit, high sensitivity, good repeatability and recovery.

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 fermented vinegar. Background technique: [0002] Biogenic amines are mainly composed of aliphatic (putrescine, cadaverine, spermidine, spermine), aromatic (tyramine, β-phenylethylamine) and heterocyclic (tryptamine, histamine). Active substances that participate in metabolic activities in 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 (Tyramine), also known as p-hydroxyphenylethylamine, is a type of nitrogen-containing low-molecular biogenic amine. Tyramine in food is mainly produced by decarboxylase catalyzed by related microorganisms to remove the carboxyl group of tyrosine, or Aldehydes and ketones are produced by amination and tran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 张会香杨世军
Owner 太原市宁化府益源庆力诚醋业有限公司
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