高效液相色谱法同时测定苹果醋及原料中的17种有机酸  

Simultaneous determination of 17 organic acids in apple vinegar and raw materials by HPLC

作　　者：饶静[1,2] 李春扬[1,2] 张晓磊[1,2] 王晨慧 尹建军[1,2] 宋全厚[1,2] RAO Jing;LI Chunyang;ZHANG Xiaolei;WANG Chenhui;YIN Jianjun;SONG Quanhou(China National Research Institute of Food&Fermentation Industry,Beijing 100015,China;National Food Quality Supervision and Inspection Center,Beijing 100015,China)

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]国家食品质量监督检验中心,北京100015

出　　处：《中国酿造》2018年第4期169-173,共5页China Brewing

基　　金：工信部工业转型升级强基工程项目

摘　　要：建立了高效液相色谱法同时测定苹果醋及原料中17种有机酸的测定方法。样品经LC-C_(18)SPE固相萃取柱净化后,采用InertsilRODS-3色谱柱(250mm×4.6mm,5μm)进行分离,流动相为0.01mol/L(NH_4)_2HPO_4(pH2.45),流速为0.5mL/min,在紫外检测波长210nm处,可以实现17种有机酸的分离和准确定量。该方法回收率74.3%~107.3%,相对标准偏差(RSD)2.0%~7.0%(n=6),各有机酸的线性相关系数R2>0.998,具有简便、快捷、准确性高等优点。采用该方法对苹果醋及其原料浓缩苹果汁、苹果酒中有机酸组成及含量进行比较发现,三者在苹果酸、乳酸、乙酸含量上存在显著差异(P<0.05)。The simultaneous determination of 17 organic acids in apple vinegar and raw materials was established by HPLC.The sample was purified by LC-Cw SPE column and separated by Inertsil ODS-3 column(250 mmx4.6 mm,5 pm),at the condition of mobile phase 0.01 mol/L(NH)2HP〇4(pH2.45)with flow rate of 0.5 ml/min,and detection wavelength 210 nm,the 17 organic acids could be separated and quantitatively determined.The recovery rates of the method were 74.3%-107.3%with the relative standard deviations(RSD)of 2.0%-7.0%(n=6).The correlation coefficients(R2)of 17 organic acids were more than 0.998.The results indicated that the method was simple,rapid and accurate.With this method,the organic acids composition and concentrations in apple vinegar,concentrated apple juice and apple cider were compared,and their malic acid,lactic acid and acetic acid contents showed significant differences(P<0.05).

关 键 词：高效液相色谱法 有机酸 苹果醋 原料 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]