主成分回归校正法-紫外分光光度法同时测定鲜味剂中5′-肌苷酸二钠和5′-鸟苷酸二钠

Simultaneous UV-Spectrophotometric Determination of Disodium 5′-inosinate and Disodium 5′-guanylate in Tasty Flavourings with Calibration by the Method of Principal Component Regression

摘要: 提出了一种用紫外分光光度法同时测定5′-肌苷酸二钠(IMP)和5′-鸟苷酸二钠(GMP)的方法,在pH 6.80的B-R缓冲溶液中对尼泊金乙、丙酯钠两组分混合溶液进行光度测定,所得的重叠波谱数据用经典最小二乘法(CLS)、主成分回归法(PCR)和偏最小二乘法(PLS)等化学计量学方法进行处理,结果表明:PCR的预报误差最低.用标准加入方法作回收试验,测得IMP的回收率在97.1%~114.9%之间,GMP的回收率在98.3%~103.6%之间.

Abstract: UV-spectrophotometry was applied to the simultaneous determination of disodium 5′-inosinate (IMP) and disodium 5′-guanylate (GMP) in B-R buffer medium of pH 6.8 using the principle component regression (PCR) calibration to overcome the overlapping of their absorption curves in the UV spectral region.It was shown by the result of comparative study on the predictive errors obtained by the classical least square (CLS) method,the PCR method and the partial least square (PLS) method,more accurate results were obtained by the PCR method.Recovery of the method was tested by standard addition method,giving values of average recovery in the range of 97.1%-114.9% (for IMP) and 98.3%-103.6% (for GMP).