高效液相色谱(HPLC)分析方法同时测定山楂果醋中七种有机酸  

Determination of Seven Organic Acids in Hawthorn Vinegar by HPLC

作　　者：黎东 陈仕伟 李小川 张福 Li Dong;Chen Shiwei;Li Xiaochuan;Zhang Fu(China West Normal University, Nanchong 637000, China;Nanchong Food and Drug Inspection Institute, Nanchong 637000, China)

机构地区：[1]西华师范大学,四川南充637000 [2]南充市食品药品检验所,四川南充637000

出　　处：《现代食品》2019年第10期176-180,186,共6页Modern Food

摘　　要：采用高效液相色谱(HPLC)对不同发酵时间的山楂果醋中7种有机酸成分进行定性定量分析,采用ReproSil-Pur120C18-AQ(5μm×250mm×4.6mm)色谱柱,流动相为0.2mol·L^-1H3PO4溶液,流速1.0mL·min^-1,柱温20℃,检测波长230nm。结果表明:7种有机酸在所设浓度范围线性良好,相关系数为0.9991~1.0000,7种有机酸加标回收率为93%~104%,平均相对标准偏差为0.179%~0.321%。该方法快速高效、重现性好,适合山楂果醋中有机酸成分的测定。同时总结了草酸、酒石酸、L-苹果酸、乳酸、乙酸、琥珀酸、柠檬酸7种有机酸不同发酵时间的有机酸含量变化规律,确定了山楂醋发酵最佳时间为21d。Seven organic acids in hawthorn fruit vinegar of different fermentation time were analyzed by HPLC.The HPLC was achieved on ReproSil-Pur 120 C18-AQ(5μm×250mm×4.6mm) at temperature 20 ℃;The mobile phase was 2 mol·L^-1 H3PO4 at a flow rate of 1 mL·min^-1.The detection wavelength was set as 210 nm.Seven kinds of organic acids present a good linear relations ship in the set concentration range,the correlation is in the range of 0.999 1 ~ 1.000 0, the recovery rate is 93%~ 104% and the relative standard deviation is 0.179 ~ 0.321, the analysis is convenient, rapid and better repeatability, which is suitable for detection of organic acids in hawthorn fruit vinegar, the optimum fermentation time of hawthorn fruit vinegar was 21 d.

关 键 词：高效液相色谱 山楂果醋 有机酸 

分 类 号：S661.5[农业科学—果树学]