HPLC法测定酱油中的8种酚酸  

Detection of 8 Phenolic Acids in Soy Sauce by HPLC

作　　者：胡华[1,2] 张惟广[1] 肖昭竞 朱永红 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市计量质量检测研究院,国家农副加工产品及调味品质量监督检验中心,重庆400200

出　　处：《食品与发酵工业》2009年第8期122-125,共4页Food and Fermentation Industries

基　　金：重庆市科技攻关计划项目(CSTC;2007AC1021);质检公益性行业科研专项项目(10-100)

摘　　要：建立了一种利用高效液相色谱法同时测定酱油中8种酚酸的方法。采用AngelaMP-C18(4.6mm×250mm,5μm)色谱柱,以甲醇-0.1%磷酸水溶液作为流动相进行梯度洗脱,柱温40℃,流速为1.0mL/min,进样量10μL,检测波长为280nm,在此色谱条件下,各组分均得到良好分离。8种组分的质量浓度与其峰面积在1-16mg/L内具有良好的线性关系,相关系数为0.9997-0.9999,8种组分的平均回收率为80.92%-102.74%,相对标准偏差为0.58%-3.31%,检出限为0.01-0.09mg/L。An analytical method of 8 kinds of phenolic acids in soy sauce was established by HPLC in this paper Chromatographic separation was performed with Angela MP- C18 column（4.6 mm × 250 mm, 5μm） by using the mobile phase gradient elution of methanol - phosphoric acid mixture at 40 ℃, flow rate at 1.0 mL/min, sample size of 10 μL and detection wave length at 280 nm. The 8 phenolic acids were successfully separated. The linear range was 1 -16mg/L,there were good linear correlations between the concentrations and peak area of the eight components with the correlation coefficients of 0. 9997 - 0. 9999. The average recoveries were 80.92% -102.74% with relative standard deviations of 0.58% -3.31%. The detection limits were 0.01 -0.09 mg/L. It is a convenient and accurate method for the determination of phenolic acids in soy sauce.

关 键 词：高效液相色谱 酚酸 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]