HPLC测定呈味核苷酸二钠中IMP和GMP的含量

目的:建立呈味核苷酸二钠的含量测定方法.方法:采用Diamonsil C18色谱柱(4.6mm×250mm,5 μm),流动相乙腈-水(含0.005 mol?L -1四丁基溴化铵及0.05 mol?L -磷酸二氢钾)(2∶98),流速1.0 mL? min-1,检测波长250 nm,柱温常温.结果:5’-肌苷酸二钠(IMP)的线性范围为0.50 ～4.00 μg(r =0.999 9),平均加样回收率为99.12％ (n =6),RSD 0.56％；5’-鸟苷酸二钠(GMP)的线性范围为0.50～4.00 μg(r =0.999 9),平均加样回收率99.18％ (n=6),RSD 0.45％.结论:该方法灵敏度高、重复性好,可用于呈味核苷酸二钠的含量检测.

Determination of IMP and GMP in Flavor Nucleotides by HPLC

Objective:Establish a method of determination for flavor nucleotides.Method: Diamonsil C18 column(4.6 mm×250 mm,5 μm) was employed.Acetonitrile-water(containing 0.005 mol·L-1 tetrabutyl ammonium bromide and 0.05 mol·L-1 monobasic potassium phosphate)(2∶98) was used as mobile phase,flow rate was 1.0 mL·min-1.Ultraviolet detection wave length was 250 nm.Result: The IMP(disodium inosinate)was linear in the concentration range of 0.50-4.00 μg(r=0.999 9).The average recovery rate(n=6) was 99.12%(RSD 0.56%).The GMP(disodium 5′-guanglate) was linear in the concentration range of 0.50-4.00 μg(r=0.999 99).The average recovery rate(n=6) was 99.18%(RSD 0.45%).Conclusion: The method is accurate and reliable,which can be used to determinate the quality of IMP and GMP in flavor nucleotides.