高效液相色谱法测定果蔬中维生素C含量  

Determination of VitC Content in Fruits and Vegetables by HPLC

作　　者：赵昕梅[1] 远凌威[1] 陈世锋[1] 张苏锋[1] 

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000

出　　处：《信阳师范学院学报（自然科学版）》2013年第1期49-53,共5页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：信阳市科技局科技攻关项目(CGZH1018)

摘　　要：通过探索果蔬中维生素C(VitC)提取方法和建立反相HPLC法测定VitC含量的方法来建立检测果蔬中VitC含量的标准方法.结果显示:检测条件为色谱柱C18(4.6 mm×250 mm,5μm),流动相为体积比95∶5的草酸(质量分数0.1%)∶甲醇混合液,流速为1.0 mL/min,检测波长为254 nm,柱温为30℃时VitC含量测定方法的线性关系良好,相关系数为0.999 8.当提取液为质量分数1.0%草酸时标准品VitC回收率最高,平均值为97.2%,RSD为1.12%.猕猴桃中VitC含量最高,为18.55 mg/g;草莓次之,VitC含量为2.0 mg/g.The extraction method of VitC and determination method of VitC content were established by exploring the extraction and determination method of VitC in eight kinds of fruits and vegetables.The results showed that the VitC content had a good linear relationship when it was determined on Acclaim C18 column（4.6 mm×250 mm,5 μm）,using the mobile phase of 0.1%oxalic acid-methanol（95∶ 5,V/V） at a flow rate of 1.0 mL·min-1,with the detection wavelength in 254 nm at 30 ℃ of column temperature,and r= 0.9998（n=5）.The average recovery of standard VitC will up to 97.2% with RSD=1.12% when the extracting solution was 1.0% oxalic acid.Kiwifruit had the highest VitC content 18.55 mg/g,followed by strawberry with the content of VitC 2 mg/g.

关 键 词：果蔬 维生素C 高效液相色谱 

分 类 号：R151.43[医药卫生—营养与食品卫生学]