高效液相色谱法测定酸汤中的有机酸  

Determination of Organic Acids in Sour Soup by High Performance Liquid Chromatography

作　　者：熊瑛[1,2] 寻思颖[2] 孙棣[2] 梁桂娟[2] 

机构地区：[1]贵州师范大学化学与材料科学学院,贵阳550001 [2]贵州省产品质量监督检验院,贵阳550003

出　　处：《中国调味品》2012年第7期71-73,共3页China Condiment

摘　　要：建立了高效液相色谱法快速测定酸汤中五种有机酸的方法,在C18反相色谱柱,紫外检测器(波长210nm),0.01mol/L磷酸二氢铵缓冲溶液(pH 2.6)∶甲醇为95∶5作为流动相洗脱,流速为1.0mL/min,柱温为25℃的色谱条件下,同时分析酸汤中5种有机酸,有机酸标准曲线相关系数均在0.9970～0.9985之间,回收率在90.5%～97.6%之间,方法检出限0.1～0.3μg/mL,相对标准偏差为0.7%～3.1%。该方法具有操作简单、重复性好、准确度高的特点。A HPLC method for rapid determination of 5 organic acids in Sour soup was developed m thls paper. 5 organic acids were separated by the use of 1=18 column, and the optimal separation conditions are as follows： 0. 01 mmol/L （NH4） HzPO4 （pH 2. 6） = CH3OH is 95 ： 5 as mobile phase, flow rate at 1.0 mL/min, column temperature at room temperature, LTV detector at 210 nm. Their correlation coefficients were between 0. 9970-0. 9985. The average recoveries were between 90. 5%-97. 6% with relative standard deviations of 0. 7% -3.1 %. The detection limits were between 0. 1 -0. 3μg/mL. The method has the advantages of simple operation, good reproducibility and high accuracy.

关 键 词：高效液相色谱 酸汤 有机酸 

分 类 号：TS205.5[轻工技术与工程—食品科学]