一种同时测定豆瓣酱中的7种有机酸的HPLC方法  

A HPLC Method for Determination of Seven Kinds of Organic Acids in Broad Bean Paste With Different Fermentation Year

作　　者：冯宽 孙群[1] 邓维琴[2] 张帅 张其圣 范智义[2] 游敬刚 李恒 FENG Kuan;SUN Qun;DENG Wei-Qin;ZHANG Shuai;ZHAGN Qi-Sheng;FAN Zhi-Yi;YOU Jing-Gang;LI Heng(College of Life Sciences Sichuan University,Chengdu Sichuan 610064,China;Sichuan Academy of Food and Fermentation Industries,Chengdu Sichuan 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan Sichuan 620030,China)

机构地区：[1]四川大学生命科学学院,四川成都610064 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]四川东坡中国泡菜产业技术研究院,四川眉山620030

出　　处：《食品与发酵科技》2019年第4期128-131,141,共5页Food and Fermentation Science & Technology

摘　　要：为研究不同发酵时间豆瓣酱中有机酸含量。本研究建立了高效液相色谱(HPLC)同时测定豆瓣酱中草酸、柠檬酸、苹果酸、琥珀酸、乳酸、甲酸、乙酸7种有机酸的分析方法。结果显示,草酸在1-200mg/L的质量浓度范围内线性关系良好,其他6种有机酸在1-2 000 mg/L的质量浓度范围内线性关系良好;平均加标回收率在83.96-102.35%之间,检出限在0.23-0.83mg/L之间。To study the organic acids in broad bean paste with different fermentation year.A method by using high performance liquid chromatography(HPLC)was developed for the determination of seven organic acids in broad bean paste,including oxalic acid,citric acid,malic acid,succinic acid,lactic acid,formic acid and acetic acid.The results showed oxalic acid has a good correlation between 1 and 200 mg/L.The other six organic acids had a good correlation between 1 and 2 000 mg/L.The average recovery was 83.96-102.35%.The limit of detection biogenic amines was between 0.23-0.83mg/L.

关 键 词：豆瓣酱 有机酸 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]