HPLC Determinination of Taurine in High-Starch Food by Pre-column Derivatization after Enzymolysis

Sample of high starch food (5.0 g) was enzymolized with not less than 1 mg of high-temperature-amylase (37.2 U·mg-1) at 60 ℃ for 20 min, and the product obtained was derivatized with Dansyl-Cl at 50 ℃. The derivate of taurine was used for HPLC analysis, using Diamonsil C18 chromatographic column (250 mm×4.6 mm, 5 μm) as stationary phase and mixture of acetate buffer solution of pH 7.2 and acetonitrile (75+25) as mobile phase. Linear relationship was found between values of peak area determined at wavelength of 247 nm and mass concentration of taurine in the range within 90 mg·L-1, with values of detection limit (3S/N) of 0.3 mg·kg-1. Tests for recovery were performed by standard addition method at 4 concentration levels, giving values of recovery in the range of 95.3%-101%. Values of RSD (n=6) found were in the range of 1.1%-1.5%.