高效液相色谱法定量分析固态发酵食醋中有机酸的方法优化  

An Optimized Method for the Analysis of Organic Acids in Solid-State Fermented Vinegars by High Performance Liquid Chromatography

作　　者：余永建[1] 邓晓阳[1] 陆震鸣[1,2] 史劲松[1,3] 许正宏[1,2,3] 

机构地区：[1]江南大学药学院,江苏无锡214122 [2]中国科学院天津工业生物技术研究所天津市工业生物系统与过程工程重点实验室,天津300308 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品科学》2014年第4期55-59,共5页Food Science

基　　金：国家自然科学基金面上项目(31271922);国家高技术研究发展计划(863计划)项目(2012AA021301;2013AA102106);国家固态酿造工程技术研究中心开放课题(2011B2211;GCKF201109)

摘　　要：优化固态发酵食醋中9种有机酸的高效液相色谱定量分析方法。色谱条件：以C18色谱柱进行分离，流动相为NaH2PO4溶液，流速为0．9mL／min，检测波长为210nm，可在14min内完成检测。在优化的色谱条件下，9种有机酸的检测线性范围较宽，最低检出限为0．02～1．79mg／L，加标回收率为96．02％-104．55％，相对标准偏差0．46％-3．52％。该方法具有灵敏、准确、稳定等优点，可用于固态发酵食醋中有机酸的测定。Quantitative determination of 9 organic acids in traditional Chinese vinegars by high performance liquid chromatography （HPLC） was optimized. The procedure of HPLC analysis was carried out on a C18 column using sodium dihydrogen phosphate as the mobile phase. The flow rate was 0.9 mL/min and the detection wavelength was 210 nm. The HPLC analysis was completed within 14 min. The linear ranges for 9 types of organic acids were wide and the limits of detection were 0.02-1.79 mg/L. The recovery rates were in the range of 96.02%-104.55% with relative standard deviation （RSD） of 0.46%-3.52%. This method is sensitive, accurate, repeatable and suitable for the determination of organic acids in traditional Chinese vinegars.

关 键 词：固态发酵食醋 高效液相色谱 有机酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]