新鲜水果及干制品中Vc的提取与高效液相色谱测定方法研究  

Extraction and Assaying Methods by High Performance Liquid Chromatography of Vc in Fresh Fruits and Dried Products

作　　者：王忠合[1] 卢芬 刁佳裕 刘谋泉[1] 王军[1] WANG Zhonghe;LU Fen;DIAO Jiayu;LIU Mouquan;WANG Jun(School of Life Science and Food Engineering,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《食品科技》2022年第7期268-276,共9页Food Science and Technology

基　　金：广东省基础与应用基础研究项目(2018A0303070006);广东省科技发展专项资金(公益研究与能力建设方向)项目(2016A020210135);教育厅重点学科项目(2019—GDXK—0032)。

摘　　要：为探究提取剂和测定方法对新鲜水果及干制品中Vc含量测定的影响,分别以草酸和偏磷酸为提取剂,优化高效液相色谱法测定15种新鲜水果及干制品中Vc的条件。结果表明,2%偏磷酸作为新鲜水果及干制品中Vc的提取剂效果较好,优化后的色谱条件:C色谱柱、体积比为95:5的20 mmol/L的磷酸二氢钾(pH3.0)与甲醇为流动相、等度洗脱流速0.80 mL/min、检测波长254 nm、柱温30℃,在质量浓度1~80 mg/L内有良好的线性关系,1%草酸和1%偏磷酸制备的标液线性回归方程分别为y=67.6238x-47.0253(R^(2)=0.99988)和y=61.5964x+10.0005(R^(2)=0.99980),加标回收率(%)分别为96.94±1.29、99.78±0.53,日间变异系数分别为6.95%和3.12%。与2,6-二氯酚靛酚滴定法相比,高效液相色谱法测定结果准确可靠,可用于新鲜水果及干制品中Vc含量的测定,由高效液相色谱法所测定的15种新鲜水果中Vc含量为2.51~163.58 mg/100 g、15种干制水果中Vc含量为20.72~775.48 mg/100 g。To explore the influence of extraction agents and assaying methods on determination of Vc content in fruits and dry products,oxalic acid and metaphosphoric acid were used as extraction agents to optimize the conditions for the determination of Vc in 15 fresh fruits and dry products by high performance liquid chromatography(HPLC).Results showed that 2%metaphosphate was a good extractant for Vc in fresh fruit and dry products.Chromatographic conditions were as follows:Eclipse SB-Ccolumn,20 mmol/L potassium dihydrogen phosphate(pH 3.0)and methanol with a volume ratio of 95:5 as mobile phase,isometric elution flow rate 0.80 mL/min,detection wavelength 254 nm,column temperature 30℃.There was a good linear relationship in the mass concentration range of 1~80 mg/L.The linear regression equation of standard solution dissolved by 1%oxalic acid and 1%metaphosphic acid was y=67.6238x-47.0253(R^(2)=0.9999)and y=61.5964X+10.0005(R^(2)=0.9998),respectively.The average recoveries(%)of added standards were 96.94±1.29 and 99.78±0.53,and the inter-day coefficients of variation were 6.95%and 3.12%,respectively.Compared with 2,6-dichlorophenol indiophenol titration,the HPLC methods were accurate and reliable,which can be widely used for the determination of Vc in fresh fruits and dry products.The Vc content in 15 kinds of fresh fruits and dry fruits were 2.51~163.58 mg/100 g and 20.72~775.48 mg/100 g by HPLC.

关 键 词：L-抗坏血酸 高效液相色谱法 提取剂 水果 干制方法 

分 类 号：R284.2[医药卫生—中药学]