鱼酱酸调味料中氨基酸含量分析-《中国调味品》

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摘要:: 建立采用超高效液相色谱串联质谱法测定鱼酱酸中17种氨基酸含量的分析方法。样品经处理后，以0.1%甲酸的甲醇和0.1%甲酸水溶液作为流动相梯度洗脱，经Waters ACQUITY UPLC HSS T3 色谱柱（100mm×2.1mm，1.8μm）分离，喷雾源正离子扫描及多反应监测模（MRM）式监测，外标法定量。结果表明：17种氨基酸在一定质量浓度范围内有良好的线性关系，相关系数在0.9982~0.9999，检出限为0.000004%~0.0001%，定量下限为0.00001%~0.0002%，17种氨基酸水解总含量为0.520%~3.335%，17种氨基酸酸水解总含量为1.807%~3.889%,7批次鱼酱酸调味料中亮氨酸含量较高，质量分数为0.338%~1.219%，胱氨酸含量低于0.006%。

Abstract:: A method for the determination of 17 amino acids in fish sauce acid by super high performance liquid chromatography tandem mass spectrometry was established. After the sample was treated, methanol and 0.1% formic acid in aqueous solution were eluted as the mobile phase by gradient elution. The samples were separated by Waters ACQUITY UPLC HSS T3 column (100mm×2.1mm, 1.8 m), spray source positive ion scanning and multi-reaction monitoring mode (MRM), and quantified by external standard method. The results showed that 17 kinds of amino acids in a certain mass concentration has good linear relation, the correlation coefficient is 0.9982 ~ 0.9999, the detection limit of 0.000004% ~ 0.0001%, and the quantitative limit of 0.00001% ~ 0.0002%, 17 kinds of amino acid hydrolysis of total content of 0.520 % ~ 3.335%, the 17 kinds of amino cow hydrolysis total content of 1.807 % ~ 3.889%, 7 batches in fish sauce seasoning acid leucine content is higher, the mass fraction is 0.338% ~ 1.219%, cystine content lower than 0.006%.