离子色谱法测定贮藏期间菠萝果实的有机酸变化  

Determination of Organic Acid Components in Pineapple During Storage by Ion Chromatography

作　　者：王海蓝[1,2] 李雪萍[1] 陈维信[1] 

机构地区：[1]广东省/广州市果蔬保鲜重点实验室华南农业大学园艺学院,广东广州510642 [2]江苏畜牧兽医职业技术学院/食品科学学院,江苏泰州225300

出　　处：《热带作物学报》2010年第10期1720-1725,共6页Chinese Journal of Tropical Crops

基　　金：农业部公益性行业科研专项(No.3-41);农业部"948"项目(No.2006-G34A);国家自然科学基金-广东省联合基金项目(No.U0631004);广东省自然科学基金团队项目(No.06200670)资助

摘　　要：采用离子色谱法对贮藏期间菠萝(品种‘巴厘’)果实中的有机酸进行有效分离与测定,分析条件为:IonPacAS11-HC(4×250 mm)阴离子分离柱,柱温30℃,抑制型电导检测器,NaOH溶液作为淋洗液进行梯度测试,流速1.5 mL/min。结果表明,菠萝果实中的有机酸以柠檬酸为主,其次为苹果酸,且贮藏期间柠檬酸和总酸的含量呈先上升再下降的趋势。Organic acids in pineapple fruit（Ananas comosus cv.Comte de Paris） during storage were adequately determined by gradient ion chromatography with suppressed conductivity detection.An optimized gradient program was established.The separation was performed on a Dionex AS11-HC（4×250 mm） column at 30 ℃ with NaOH solution as gradient eluent at a flow rate of 1.5 mL/min.The results showed that the most abundant organic acid component was citric acid,and then malic acid in pineapple fruit stored at normal temperature.The total acid and citric acid content kept increasing at the beginning,and then decreased during storage

关 键 词：离子色谱 菠萝 柠檬酸 苹果酸 

分 类 号：TS207.3[轻工技术与工程—食品科学] S668.3[轻工技术与工程—食品科学与工程]