反相高效液相色谱法测定宜宾芽菜中的有机酸研究  

Study on Determination of Organic Acid in Yibin Sprouts by RP-HPLC

作　　者：何义国[1] 赵兴秀[1] 邓静[1] 吴华昌[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《中国调味品》2013年第4期104-107,共4页China Condiment

基　　金：四川省科技厅应用基础计划项目(2010JY0081);四川省科技支撑项目(2010NZ0063);四川省教育厅项目(11ZBZ44)

摘　　要：建立了宜宾芽菜中有机酸含量的高效液相色谱分析方法,最优色谱条件:色谱柱为安捷伦XDB-C18,检测波长210nm,流动相为甲醇:0.01mol/L KH2PO4(pH 2.55)为5:95,流速0.8mL/min,柱温为25℃。成功分离了样品中的草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸和琥珀酸。此法准确、快捷、重现性好,适合于宜宾芽菜中7种有机酸的含量测定。HPLC method for organic acid in Yibin sprouts is established in this paper. chromatographic condition： Agilent XDB-C18 as chromatographic column with UV 210 nm. The mobile phase is a mixture of 5% methanol and 95% phosphate bu （pH 2.55）. The flow rate is 0.8 mL/min and the detection temperature is 25℃. Oxalic acid, malic acid,lactic acid, acetic acid, citric acid and succinic acid in samples are separ fully. This method is validated to be accurate, fast and reliable, and it is suitable for det organic acid in Yibin sprouts. The optimal detection at ffer acid, ated solution tartaric success ermination of

关 键 词：反相高效液相色谱 宜宾芽菜 有机酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]