苹果醋饮料中的有机酸分析  

Organic acid analysis in apple vinegar beverage

作　　者：李曦[1] 陈倩[2] 唐伟[2] 仲伶俐[1] 付成平[1] 杨晓凤[1] 

机构地区：[1]四川省农业科学院分析测试中心,四川成都610066 [2]中国绿色食品发展中心,北京100081

出　　处：《食品与发酵工业》2017年第2期220-225,共6页Food and Fermentation Industries

摘　　要：建立苹果醋饮料中9种有机酸的分离检测方法并对20种不同品牌的苹果醋饮料样品进行分析。色谱柱:Waters sunfire C18;流动相:0.01 mol/L(NH4)2HPO4(p H 3.0);柱温:35℃;流速:0.9 m L/min;检测波长:200nm。在优选的色谱条件下9种有机酸(草酸、乙酸、柠檬酸、苹果酸、酒石酸、富马酸、马来酸、乳酸和琥珀酸)得到良好分离,每个样品均含有5种以上有机酸,最多可达到7种。样品各自的有机酸总量可达到3.0~8.0 g/kg,平均含量5.6 g/kg,以柠檬酸、苹果酸、乙酸平均含量较高,分别可达到2.66、1.7、1.1 g/L。20个样品中只有2个样品(原汁发酵产品)符合GB/T30884《苹果醋饮料》中对总酸、乳酸、苹果酸和柠檬酸含量的要求,绝大部分产品的苹果酸和柠檬酸含量超出标准要求。Nine organic acids in apple vinegar beverage detecting method was established and the method was applied in 20 kinds of apple vinegar beverage. The separation was performed by 200 nm a C18 column with 0.01 mol/L diammonium phosphate solution as mobile phase （pH 3.0）. Nine kinds of organic acids （oxalic acid, acetic acid, citric acid, malic acid, tartaric acid, fumaric acid, maleic acid, lactic acid and succinic acid） were completely separated under this condition. Each sample contained at least 5 kinds of acids, the most is up to 7 kinds of organic acids in 20 kinds of apple vinegar beverage. Oxalic acid, malic acid, acetic acid and fumaric acid were detected in all sampies. The total organic acids content of the selected apple vinegar beverage can reach 3.0 - 8.0 g/kg, with an average of 5.6 g/kg. Citric acid, malic acid and acetic acid are higher on average content among others, with an average content of 2.66, 1.7, 1.1 g/L respectively. Only two out of 20 samples met with national standard GB/T30884 apple vinegar beverage on the content of total acid, lactic acid, malic acid and citric acid. The malic acid content and citric acid content of the majority of product were beyond the standard requirements.

关 键 词：苹果醋 有机酸 反相高效液相色谱 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]