Determination of glucosamine and galactosamine in food by liquid chromatography with pre-column derivatization

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2022-06-19 DOI:10.1080/09540105.2022.2085673

Li Mu, Yinghong Xu, Gang Li, Shuo Dai, Qi Tong, Bin Liu

引用次数: 1

Abstract

ABSTRACT A pre-column derivatization liquid chromatographic method was developed for the simultaneous determination of both glucosamine and galactosamine in selected food samples. The derivatization of glucosamine and galactosamine with 9-fluorenylmethoxycarbonyl chloride was accomplished under alkaline conditions and UV irradiation. When the detection wavelength was 265 nm and acetonitrile-0.1% phosphoric acid was the mobile phase at a flow rate of 1.0 mL/min, the linear range of ultraviolet intensity of glucosamine and galactosamine was 10–100 μg/mL,correlation coefficient of glucosamine was 0.9994 and correlation coefficient of galactosamine was 0.9993. The standard recovery of three kinds of food was in the range of 94.09–114.5%, the relative standard deviation (RSD) was 0.38–5.29%, the detection limit was 1.0 mg/kg, and the quantitative limit was 4.0 mg/kg. The results of this research indicate that this method is suitable for the simultaneous determination of glucosamine and galactosamine in food.

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柱前衍生液相色谱法测定食品中的氨基葡萄糖和半乳糖胺

建立了柱前衍生化液相色谱法同时测定食品中氨基葡萄糖和半乳糖胺的方法。在碱性条件和紫外照射下，氨基葡萄糖和半乳糖胺与9-氟酰甲氧羰基氯进行了衍生化反应。当检测波长为265 nm，流动相为乙腈-0.1%磷酸，流速为1.0 mL/min时，葡萄糖胺与半乳糖胺的紫外强度线性范围为10 ~ 100 μg/mL，葡萄糖胺的相关系数为0.9994，半乳糖胺的相关系数为0.9993。3种食品的标准回收率在94.09 ~ 114.5%范围内，相对标准偏差(RSD)为0.38 ~ 5.29%，检出限为1.0 mg/kg，定量限为4.0 mg/kg。结果表明，该方法适用于食品中葡萄糖胺和半乳糖胺的同时测定。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.