The research on detection a method for amino acid in food
Abstracts: my thesis aims to find a special method to detect the NH4 content in food by HPLC. Two reagents--- OPA and FMOC, are used in the spin-off process, the former of which is used as a kind of level of derivative and the latter of which is used as a kind of one derivative of NH4 based on protein secondary structures. This research includes using a Hypersil ODS column (20cm×2.1mm)and the column temperature is 40℃。Then the flow rate is 0.45ml/min. As for the mobile phase, there are totally two. The mobile phase A is sodium acetate—triethylamine(PH﹦7.20±0.05) and the mobile phase B is methanol—acetonitrile mixed with the mobile phase A . At last, use the DPSS detector to turn the UV detection into the best condition .When RSD is in the range of1.83％～4.93％，this method has better reproducibility. The recovery rate of the sample is in the range of 89.3％～115.7％, the linear relationship is appeared in the range of 10～80pmol/L ,the minimal limit of assay is in the range of 0.25tanol/L and the correlation coefficients are all more than 0.9980. In conclusion, this method has an advantage of great convenience, precision and reproducibility.
Key words: HPLC; amino acid; food
