脐橙果肉中维生素C的HPLC分析研究  

Analysis of Vitamin C in Navel Orange Flesh by HPLC

作　　者：李玉明[1] 肖亮[1] 李薇[1] 刘剑[1] 

机构地区：[1]衡阳师范学院化学与材料科学学院,湖南衡阳421008

出　　处：《化工技术与开发》2015年第11期34-36,共3页Technology & Development of Chemical Industry

基　　金：衡阳市科技计划项目(2013KN35)

摘　　要：利用高效液相色谱法(HPLC)对脐橙果肉中维生素C进行分析研究,经过一系列的实验条件探索,得出最佳实验条件为:以纯水为流动相,检测波长为267nm,流动相流速为0.8m L·min-1,检测温度为25℃。在此条件下得出的液相色谱峰峰形好,峰面积大,标准溶液浓度与峰面积具有良好的线性关系,相关系数R2=0.9993,脐橙果肉待测样品重复性实验相对标准偏差为0.70%。该实验方法简单、高效、准确度高,适用于脐橙果肉中维生素C的测定。High performance liquid chromatography was used to detemine vitamin C in navel orange flesh. The best analysis conditions were： the ultra-pure water was mobile phase, and its flow rate was 0.8mL/min, the ultraviolet examination wave length was at 267nm with the column temperature was 25℃. Through the experimental data, good linear relationship was established and their correlation coefficient R2=0.9993. The relative standard deviation of repeated experiment was 0.70%. The method was simple, fast and accurate, and was suitable to analyze vitamin C in navel orange flesh.

关 键 词：高效液相色谱法(HPLC) 脐橙果肉 维生素C 

分 类 号：O657.72[理学—分析化学]