功能性甜味剂塔格糖的含量测定  

Determination of tagatose content in functional food additive

作　　者：黄东东[1] 王学文[1] 黄淑红[1] 李春荣[1] 王三永[1] 马思娜[1] 常迪[2] 何建国[2] 

机构地区：[1]广东省食品工业公共实验室,广州510310 [2]中山大学生命科学学院,广州510275

出　　处：《食品科技》2007年第3期206-207,共2页Food Science and Technology

基　　金：广东省食品工程公共实验室项目

摘　　要：采用高效液相色谱法,选择大连依利特氨基色谱柱,以乙腈∶水=80∶20为流动相,示差折光仪为检测器,外标法进行定量分析,测定塔格糖含量,所得结果良好,相对标准偏差为0.10%(n=5),线性相关系数为0.9995。塔格糖的最小检测量在微克级。Tagatose was quantitatively determined by high performance liquid chromatography with Dalian Elite column, a mixture of CH3CN-H2O（80：20, volume ratio） as mobile phase and refractive index, There was a good linear relationship with in the range of 5-40μg （r=0.9995） and relative standard deviation was 0.12%（n=5）. The detection limit was 25μg. The method is accurate and is proposed to be used for quality control of tagatose.

关 键 词：高效液相色谱法 塔格糖 定量 

分 类 号：TS202.3[轻工技术与工程—食品科学]