高效液相色谱法同时测定发酵前后果蔬中4种水溶性维生素  

Simultaneous Determination of Four Water-Soluble Vitamins in Fresh and Fermented Vegetables and Fruits by High-Performance Liquid Chromatography

作　　者：聂启兴 冯蕾[1] 张媛媛[2] 聂少平[1] 熊涛[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]石家庄学院化工学院,河北石家庄050035

出　　处：《食品科学》2015年第20期101-104,共4页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100904)

摘　　要：建立高效液相色谱-串联紫外-荧光检测器同时测定发酵前后果蔬中4种水溶性B族维生素（硫胺素（VB1）、核黄素（VB2）、烟酸（VB3）和吡哆醇（VB6））的分析新方法。在已优化的实验条件下,4种待测物的分离效果较好,仪器检出限在0.23～54μg/L之间,线性相关系数在0.998 2～0.999 9之间,线性关系良好。枸杞果浆在3个添加水平的平均回收率在86.99%～110.23%之间,相对标准偏差在1.25%～6.88%之间。该方法简便、快捷、准确、选择性好,可用于发酵前后果浆中4种水溶性维生素的同时测定。A simple, sensitive and selective method was developed for simultaneous determination of four water-soluble B vitamins including thiamine（VB1）, riboflavin（VB2）, nicotinic acid（VB3） and pyridoxal（VB6）, in fresh and fermented vegetables and fruits by high-performance liquid chromatography（HPLC） coupled with UV and fluorescence detector. Under the optimized conditions, all four compounds were well separated. The instrumental limits of detection and limits of quantification for the four B vitamins ranged from 0.23 to 54 μg/L, respectively, and good linear correlation was observed with R2 of 0.998 2 to 0.999 9. Recoveries of the four B vitamins in goji berries（Lycium barbarum） were in the range of 86.99%–110.23% at three spiked levels, with relative standard deviations（RSDS） of 1.25%–6.88%. This method is simple, rapid, accurate and selective, and can be successfully applied to the simultaneous determination of four water-soluble vitamins in fresh and fermented fruits and vegetables.

关 键 词：水溶性维生素 发酵 高效液相色谱 

分 类 号：Q563[生物学—生物化学]