Determination of Inosine Monophosphate in Meat Products by Ion Chromatography with Suppressed Conductivity Detection
10.11895/j.issn.0253-3820.150499
- VernacularTitle:离子色谱-抑制电导法测定肉类产品中的肌苷酸含量
- Author:
Zuoyi ZHU
;
Yu ZHANG
;
Junhong WANG
;
Xue LI
;
Wei WANG
- Publication Type:Journal Article
- Keywords:
Ion chromatography;
Suppressed conductivity detection;
Inosine monophosphate;
Meat products
- From:
Chinese Journal of Analytical Chemistry
2015;(11):1749-1753
- CountryChina
- Language:Chinese
-
Abstract:
A new method was developed for the separation and determination of inosine monophosphate (IMP) by ion chromatography (IC) with suppressed conductivity detection. Separation was achieved on an anion-exchange column Ionpac AS11-HC of high capacity within a short time. 30 mmol/L KOH produced by an EGC-KOH eluent generator was used for isocratic elution. No interferences existed between the seven common inorganic anions and IMP. Under the optimum conditions, the linear range of the calibration curve for IMP was 1. 0-200 mg/L, with correlation coefficient ( R2 ) of 0. 999. The relative standard deviations (RSDs) for retention time, peak height and peak area of IMP were 0. 16%, 0. 94% and 0. 86%, respectively, indicating good reproducibility of the method. The method was successfully applied to the determination of IMP in meat products, with spiked recovery ranging from 86. 0% to 110. 0%. This simple, accurate and reliable method could be served as a rapid and effective analytical tool for meat flavoring research.
