HPLC法同时测定食品中香草类香料的研究  

Study on Simultaneous Determination of Vanilla Spices in Food by HPLC Method

作　　者：李皓[1] 陈长武[1] 张国阳[1] 殷金玲 蔡立格[3] 

机构地区：[1]吉林工程技术师范学院,吉林长春130052 [2]吉林长理新药研发有限公司,吉林长春130022 [3]吉林省实验中学,吉林长春130022

出　　处：《食品科学》2008年第10期522-524,共3页Food Science

摘　　要：目的:用高效液相色谱法同时测定食品中香草素醇、香草素两种香料成分。方法:采用高效液相色谱法梯度洗脱,使用Hypersil BDS-C18色谱柱,以pH2.3硫酸水溶液和乙腈为流动相,二极管阵列检测器在260nm处进行检测。结果:该方法的最低检出量分别为香草素醇0.5ng、香草素3.0ng,标准曲线线性良好,相关系数大于0.9996,回收率在93.4%～98.4%之间,相对标准偏差小于2.75%。结论:该法简洁、快速且灵敏度高。Objective： To simultaneously determine two spice components, vanillin and vanillin alcohol in food by HPLC. Method： The HPLC conditions were as follows： Using Hypersil BDS-C18 column, mixture of sulfuric acid solution at pH 2.3 and acetonitrile as mobile phase, adopting gradient elution and detection wavelength of diode array detector 260 nm. Results： The lowest limit of detection is 0.5 ng for vanillin alcohol, and 3.0 ng for vanillin by this method. The linearity of standard curve is fine, the coefficient correlation exceeds 0.9996, the recovery rate is between 93.4% and 98.4%, and the relative standard deviation is less than 2.75%. Conclusion： The method is simple, rapid, accurate and sensitive.

关 键 词：食品 香草素醇 香草素 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]