雪里蕻腌菜卤汁中有机酸成分气相色谱分析  

Development of A Gas Chromatographic Determination of Organic Acids in Pickled Brassica juncea,Coss.

作　　者：赵大云[1] 丁霄霖[2] 

机构地区：[1]上海交通大学食品科学与工程系,上海201101 [2]江南大学食品学院,无锡214036

出　　处：《上海交通大学学报（农业科学版）》2003年第3期220-225,245,共7页Journal of Shanghai Jiaotong University(Agricultural Science)

摘　　要：应用气相色谱法,以十二烷为内标,雪里蕻腌菜卤汁中挥发及不挥发性有机酸醋酸、丙酸、丁酸、乳酸及琥珀酸和苹果酸经处理丁酯化后在HP-1毛细管柱上得到了完全分离定量。对各有机酸组分的含量与比峰面积或比峰高进行了回归分析,相关系数在0.9904-0.9968之间。醋酸、乳酸和琥珀酸以及苹果酸在样品中的回收率分别为91.2%、86.2%、96.5%和88.5%。且可简化样品中有机酸组分的分离提取操作,简化后的检测定量结果仍很理想。A simple and rapid isolation method o f organic acids in pickled Brassica juncea,Coss.was developed and the simulta neous det ermination of volatile and non-v olatile organic acids,as their buty l derivat ives was performed by gas ch romatographic technique with n-dodecane as an inte rnal standard on a column of HP-1.The volatile acids was acetic,propionic an d butyric acid,the non-volatile acids was lactic,succinic and malic acid.The calibration curves for 6organic acids were linear over the range of 0-250 mg/25ml hexane respectively.Recoveries of acetic,lactic,succinic and mal ic a cids were 92.6%,89.6%,97.0%and 88.5%respectively.Two methods to extract and isolate ac id analytes were compared;the new ap plicati on was satistactory for assa y of organic acids in pickled Brassica juncea,Coss ..

关 键 词：雪里蕻 腌菜 卤汁 有机酸 气相色谱 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]