離子交換樹脂分離葡萄汁中 L-精胺酸的快速測定方法   全文下載

A Simple and Fast Method for Arginine Determination in Grape Juice

葡萄酒酵母和蘋果酸- 乳酸菌能降解葡萄汁中的精胺酸而產生致癌物胺基甲酸乙酯的前體物質。為利用阪口反應原理以簡便、快速、準確地檢測葡萄汁中精胺酸的含量，本研究建立了離子交換樹脂分離提取葡萄汁中精胺酸的方法。結果顯示，葡萄汁中的精胺酸可用Amberlite IR120 強酸型陽離子交換樹脂進行分離提取。文章對樹脂用量、樣品的pH、上樣液流速、淋洗緩衝液及洗脫液流速等參數進行優化。建立的分離提取精胺酸方法結合阪口反應的檢測方法簡便、準確及重複性好，結果與胺基酸分析儀分析符合，可用於葡萄汁中精胺酸快速檢測，從而控制葡萄酒中胺基甲酸乙酯的含量。

Arginine in grape juice can be metabolized by wine yeasts and malolactic bacteria to precursors of ethyl carbamate, a known carcinogen. The aim of this study was to develop a simple, fast and accurate method for determining arginine in grape juice with Sakaguchi reaction following the separation of arginine with Amberlite IR120 strong cation-exchange resin. Measurement was done under optimized conditions as follows: sample (mg) to cation-exchange resin (g) ratio of 0.683, sample pH 2.0, sample flow rate 0.5 mL/min, use of distilled water rinsing to avoid interference of other compounds adsorbed on the resin, and elution with 1 mol/L of NaOH solution. This method can be applied in a quick and accurate quantification of arginine in grape juice for controlling the ethyl carbamate level in wine.