Applications of Reversed-Phase High-performance Liquid.pdf

Applications of Reversed-Phase High-performance Liquid Chromatoraphy in Strains Identification of the bean sprout Yong Zuo 1,a, Shuai Ju 2,b, Yang Li 3,c, Hui Xie 4,d, Liping Liu5,e, Fangmin Wei6,f and Anguo Liu7,g 1 Dept .of Bioengineering, Sichuan University of Science and Engineering ,Zigong Sichuan, China ,643000 a sgzuoyong@; b jushua163.com; c ly734411125@163.com; d 532750821@; e liuliping0614@163.com; f wfm722@; g muguaily@ Keywords: YiBin bean sprout; Lactic Acid Bacteria; Separation; Identifification; RP-HPLC Abstract. Lactic acid which was fermented by bean sprout was determined and the lactobacillus in bean sprout was identified by High-performance Liquid Chromatoraphy(HPLC). The optimal HPLC chromatographic conditions were determined as follows:Agilent XDB-C18 chromatography column with UV detection at 210nm.The mobile phase was Phosphate buffer solution（ pH=2.3） :methanol:acetonitrile（95%:2%:3%）.The flow rate was 0.5ml/min.This method is accurate,Speedily and reproducible. This method can identify the lactobacillus, and gives a qualitative and quantitative analysis of the lactic acid which was the metabolites of Yibin bean sprout. Introduction YiBin bean sprout, one of the four famous fermented bean paste pickles in Sichuan, has a long history. Currently, manufacturing enterprises of Yibin bean sprout are more than 20 and have formed a cluster of enterprises producing series products of bean sprout. YiBin bean sprout, due to the unique flavor of “fragrant, sweet, crisp, tender, fresh” and the excellent quality, is very popular with consumers and has become a classic representative of our traditional pickles. It has won numerous awards, such as, the gold medal of Hong Kong International Food Exhibition in 1992, the gold medal of the First Bashu Food Festival, the famous trademark of Sichuan province, etc. At present, YiBin bean sprout is mainly produced through the traditional natural fermentation. Generally, be