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目的采用离子对色谱法对保健食品中5-氨基乙酰丙酸磷酸盐含量进行分析并考察其稳定性。方法采用Agilent ZORBAX plus C18(250 mm×4.6 mm,5μm)色谱柱,以乙腈-辛烷磺酸钠离子对缓冲溶液(18∶82,V/V,p H=2.5)为流动相洗脱,流速为1.0 ml/min,紫外检测波长为264 nm。根据保留时间定性,外标峰面积法定量。结果 5-氨基乙酰丙酸磷酸盐的浓度与峰面积呈良好的线性相关性,相关系数(r)=0.999 9,方法的检出限为6.25μg/ml,相对标准偏差(RSD)为0.53%(n=9);2种浓度水平的样品加标回收率为97.4%~99.6%;样品经3个月的加速破坏性试验,其5-氨基乙酰丙酸磷酸盐的含量下降比率为1.66%。结论本方法具有操作简便快速、分离效果好,精密度和准确性高的特点,可为5-氨基乙酰丙酸盐类保健食品的质量控制提供方法参考。样品中5-氨基乙酰丙酸磷酸盐具有良好的稳定性。
Objective To analyze the content of 5-aminolevulinic acid phosphate in health foods by ion-pair chromatography and investigate its stability. Methods The mobile phase was eluted with acetonitrile-sodium octane sulfonate buffer (18:82, V / V, p H = 2.5) using an Agilent ZORBAX plus C18 column (250 mm × 4.6 mm, 5 μm) The flow rate was 1.0 ml / min and the UV detection wavelength was 264 nm. According to the retention time qualitative, external standard peak area method. Results The concentration of 5-aminolevulinic acid phosphate showed a good linear correlation with the peak area. The correlation coefficient (r) was 0.999 9. The detection limit was 6.25 μg / ml and the relative standard deviation (RSD) was 0.53% (n = 9). The spiked recoveries of the samples at two concentration levels ranged from 97.4% to 99.6%. After 3 months of accelerated destructive testing, the 5-aminolevulinic acid phosphate decreased by 1.66% . Conclusion The method has the advantages of simple and rapid operation, good separation effect, high precision and high accuracy, and can provide a reference for the quality control of 5-aminolevulinate health food. The sample 5-aminolevulinic acid phosphate has good stability.