果汁中的小分子有机酸HPLC检测方法的研究进展  

Research Progress of HPLC Methods for the Determination of Organic Acids in Natural Fruit Juices

作　　者：廖蓉 程天宇 李巍 赵余庆 LIAO Rong;CHENG Tian-yu;LI Wei;ZHAO Yu-qing(College of Functional Food and Wine,Shenyang Pharmaceutical University,Shenyang 110016,China;Key Laboratory of Natural Medicine Research in Changbaishan,Ministry of Education,Yanbian University,Yanji 133002,China)

机构地区：[1]沈阳药科大学功能食品与葡萄酒学院,辽宁沈阳110016 [2]延边大学长白山天然药物研究教育部重点实验室,吉林延吉133002

出　　处：《饮料工业》2025年第1期74-79,共6页Beverage Industry

摘　　要：目的对天然果汁中含有的小分子有机酸及其高效液相色谱(HPLC)检测方法的研究进行文献综述,为果汁中有机酸开发利用及质量控制提供参考。方法对国内外近些年的有机酸相关研究报道进行查阅整理和归纳。结果总结了不同果汁中有机酸的含量、有机酸的HPLC分离和同步检测条件。结论影响HPLC有机酸的因素众多,不同的流动相种类及其pH、流速、柱温、色谱柱等都会对分离效果产生不同的效果。Objective In this paper,the research on small molecular organic acids contained in natural fruit juice and their HPLC detection methods were reviewed to provide reference for the development,utilization and quality control of organic acids in fruit juice.Methods The relevant research reports on organic acids at home and abroad in recent years were reviewed and summarized.Results The content of organic acids in different fruit juices,the separation and simultaneous detection conditions of organic acids by HPLC were summarized.Conclusion There are many factors affecting the determination of organic acids by HPLC.Different types of mobile phase,pH,flow rate,column temperature and column will have different effects on the separation effect.

关 键 词：天然果汁 有机酸 高效液相色谱(HPLC)检测 流动相 流速 柱温 色谱柱 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]