HPLC法检测树莓果汁和果酒中的有机酸  

Detection of Organic Acids in Raspberry Fruit Juice and Raspberry Wine by High-Performance Liquid Chromatography

作　　者：韩晓鹏[1] 牟德华[1] 赵英莲[1] 李艳[1,2] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《酿酒科技》2015年第5期107-110,共4页Liquor-Making Science & Technology

摘　　要：建立利用高效液相色谱（HPLC）法分离和检测树莓果汁和果酒中9种有机酸的分析方法。本研究选用迪马Platisil ODS C18[4.6＆#215;250 mm ID，5μm]色谱柱，0.02 mol/L NaH2PO4（pH2.9）∶乙腈（98∶2）缓冲溶液为流动相，控制流速为0.5 mL/min，柱温30℃，检测波长213 nm，进样量20μL，可以较好地分离和测定树莓果汁和果酒中的有机酸。所建方法的相对标准偏差为0.34%～2.63%，回收率85%以上，有机酸的线性相关系数R2＞0.999。结果从树莓汁中检测出4种有机酸，以柠檬酸为主，含量为12.39 g/L；从树莓酒中检测出8种有机酸，仍以柠檬酸为主，含量比发酵前降低了13.56%。发酵产生了丙酮酸、乳酸、D-苹果酸和琥珀酸。该方法简便，具有较高的准确度和精密度。In this study, the method for the separation and the detection of 9 kinds of organic acids in raspberry fruit juice and raspberry wine by HPLC was established. The separation was performed on the DIKMA Platisil ODS [4.6＆#215;250 mm I.D5μm]column , the mobile phase were 0.02 mol/L NaH2PO4 （pH2.9） and methanol-acetonitrile （98∶2） with flow rate of 0.5 mL/min, column temperature at 30℃, detection wave-length of 213 nm, and injection volume of 20μL.Under the detection conditions , organic acids in raspberry juice and wine could be successful-ly separated and determined with good linear relationships （correlation coefficients above 0.999）. RSD was 0.34%~2.63%, and recovery rate was above 85%. 4 organic acids were detected in raspberry juice and citric acid was the main organic acid with its content as 12.39 g/L. There were 8 organic acids detected in raspberry wine and citric acid was still the main organic acid （its content decreased by 13.56%than that before the fermentation）. Pyruvic acid, lactic acid, D-malic and succinic acid were produced during the fermentation. This method was simple with comparatively high accuracy and precision .

关 键 词：高效液相色谱 树莓 树莓酒 有机酸 检测 果酒 

分 类 号：O657.72[理学—分析化学] TS262.7[理学—化学] TS255.44[轻工技术与工程—发酵工程]