Determination of Inosine Monophosphate in Meat Products by Ion Chromatography with Suppressed Conductivity Detection

文献类型： 外文期刊

第一作者： Zhu Zuo-Yi

作者： Zhu Zuo-Yi;Zhang Yu;Wang Jun-Hong;Li Xue;Wang Wei;Zhu Zuo-Yi;Zhang Yu;Wang Wei;Zhu Zuo-Yi;Zhang Yu;Wang Wei

作者机构：

关键词： Ion chromatography;Suppressed conductivity detection;Inosine monophosphate;Meat products

期刊名称：CHINESE JOURNAL OF ANALYTICAL CHEMISTRY （ 影响因子：1.134； 五年影响因子：0.909 ）

ISSN： 0253-3820

年卷期： 2015 年 43 卷 11 期

页码：

收录情况： SCI

摘要： 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 (R-2) 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.

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