OPA柱前衍生高效液相色谱法同时测定黄豆酱中氨基酸和生物胺的含量

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摘 要：本文采用OPA衍生黄豆酱中的组氨酸、酪氨酸、组胺和酪胺，再通过高效液相色谱进行分离测定。结果表明，该方法的相对标准偏差在0.04%～1.16%，回收率在93.4%～101.2%，检出限为6～9 mg·kg-1。该方法能够满足黄豆酱组氨酸、酪氨酸、组胺和酪胺的检测需求。

关键词：生物胺；氨基酸；黄豆酱；高效液相色谱；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

黄豆酱是我国的一种传统发酵调味酱，以大豆和面粉为主要原料，经过霉菌、酵母菌和乳酸菌等微生物自然发酵而成。（剩余3546字）