Abstract：Objective To develop an analytical method based on high performance liquid chromatography for simultaneous determination of flavor enhancers (including cytidylate, L-theanine nucleotide, adenosine, L-4, 5-whey nucleotides, uracil nucleotides, guanylate and inosinic acid) in condiment. Methods The samples were extracted with 75% methanol aqueous solution (v/v), and then the supernatant was injected into the high performance liquid chromatography (HPLC). The chromatographic separation was performed on C18 column using a mobile phase consisting of methanol and 10 mmol/L potassium dihydrogen orthophosphate aqueous solution (pH 3.0) plus 2 mmol/L tetrabutylammonium hydroxide at isocratic elution mode. Quantitative analysis was done by external standard curve. Results Under the optimized chromatographic conditions, seven kinds of flavor enhancers were effectively separated. Good linearities were achieved ranging from 0.10 mg/L to 5.0 mg/L (r≥0.9990). The limits of detection were 0.1-0.5 mg/kg. The recoveries were between 99.4% and 101%, and the relative standard deviation was ≤ 5.1%. Conclusions The obtained method is simple, rapid and accurate, which can be applied to simultaneous detection of cytidylate, L-theanine nucleotide, adenosine, L-4, 5-whey nucleotides, uracil nucleotides, guanylate and inosinic acid in condiment.
2020, Vol. 27 
