水果中有机酸及小分子糖类成分液相色谱测定研究进展  

Current Development in Analytical Methods for Organic Acids, Monosaccharides and Oligosaccharides in Fruits: A Review

作　　者：陈山乔 陈惠云 孙志栋 史婷婷 杨萌 张洪芹 CHEN Shan-qiao;CHEN Hui-yun;SUN Zhi-dong;SHI Ting-ting;YANG Meng;ZHANG Hong-qin(Ningbo Academy of Agricultural Sciences,Ningbo 315040,China)

机构地区：[1]宁波市农业科学研究院,浙江宁波315040

出　　处：《现代食品科技》2018年第9期298-309,共12页Modern Food Science and Technology

基　　金：国家科技支撑计划课题(2015BAD16B03);宁波市公益类重大专项(2016C11009)

摘　　要：有机酸,单糖和小分子寡糖作为水果中酸味和甜味的主要呈味物质,是水果采后保质减损研究中的重要指标,而且有机酸和小分子糖类可用于表征水果在采后贮藏过程中的生理变化特征。有机酸和小分子糖在水果保鲜的研究中受到了广泛的关注。广义的高效液相色谱(high performance liquid chromatography,HPLC)对于水果中有机酸和小分子糖的化学分析具有定量准确,分析快速,过程易于自动化等优点,已经成为了主流的有机酸和小分子糖检测方法之一。本文就水果保鲜贮藏研究中HPLC测定有机酸和小分子糖的方法的诸多特点,包括有机溶剂和固相萃取在样品前处理中的应用;固定相填料在普适性和为特定种类化合物分析的特化;根据分析物光谱性质进行检测器选择的指导方法,进行了综述与展望。As the major flavor substances in fruit products, the contents of organic acids, monosaccharides and oligosaccharides are critical indexes in postharvest preservation. The physiological features of fruits in postharvest can be presented by contents of organic acids and small-molecular sugars. These substances had been emphatically concentrated in postharvest investigation. Due to the high efficiency and accessibility to automatic analysis, high performance liquid chromatography（HPLC） has occupied the mainstream of analytical methods for organic acids and small-molecular sugars. This review article summarized the features including： the introducing of organic solvent and solid phase extraction（SPE） in pretreatment; universal and specialized packing materials as stationary phase; selecting of detector according to spectrometry properties of analytes, of HPLC based analytical methods for organic acids and small-molecular sugars in the investigations about postharvest preservation of fruits.

关 键 词：高效液相色谱(HPLC) 有机酸 单糖 寡糖 水果 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]