蔬果发酵饮料中蔗糖、葡萄糖、果糖含量HPLC测定方法研究  

The determination method of sucrose,glucose and fructose in vegetable and fruit fermentation beverage by HPLC

作　　者：金振涛[1] 张海欣[1] 王憬[1] 谷瑞增[1] 蔡木易[1] 

机构地区：[1]北京市蛋白功能肽工程技术研究中心,中国食品发酵工业研究院,北京100027

出　　处：《食品科技》2016年第4期276-279,共4页Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102205-02);北京市科委科技创新基地培育与发展工程项目(Z121106002812040);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：建立了一种基于阴离子交换固相萃取前处理和阳离子交换高效液相色谱分离的高效液相色谱同时检测基质异常复杂的蔬果发酵饮料中蔗糖、葡萄糖、果糖的方法。样品用Cleanert PAX固相萃取柱进行前处理,应用阳离子交换色谱柱(Rezex R/MIN-Monosaccharide Pb^(+2),Phenomenex),以水为流动相分离,示差检测器检测。蔗糖、葡萄糖和果糖的检出限均为0.02g/L,标准品峰面积和保留时间RSD均<1%,样品加标回收率均>95%。该方法操作简便、对样品的净化比较彻底、结果准确可靠。该方法对于蔬果发酵饮料的生产过程监控和品质评价具有重要意义。A HPLC method for determining sucrose,glucose and fructose in vegetable and fruit fermentation beverage with complex matrix was developed.Sample was pretreated by Cleanert PAX solid phase extraction and separated by cation exchange chromatographic column（Rezex R/MINMonosaccharide Pb^（＋2）,Phenomenex）,ultra pure water was taken as mobile phase and deter mination was taken by differential refractive index detector.The detection limits were 0.02 g/L,the RSD of peak area and retention time of specified standards were both less than 1%,and the recovery of different concentrations of standards added into sample were both more than 95%.This method was convenient and accurate,and the result of pretreatment method was satisfied.This method has impor tant implications for quality control and evaluation of vegetable and fruit fermentation beverage.

关 键 词：蔬果发酵饮料 糖 固相萃取 HPLC 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]