摘要
水果和蔬菜中含有的有机酸,称谓果酸,果酸的定量方法很多,气相色谱法需要将果酸衍生后才能分析。本文阐述用反相高效液相色谱及紫外与示差折光检测器,流动相为0.01M(NH_4)_2HPO_4,用H_3PO_4调节pH值为2.5,使果酸得到分离。用保留时间定性,用标准酸样的直线方程进行定量。并对橙子中的柠檬酸、健力宝饮料中的酒石酸作了定量测定。回收率达90%以上。此法快速,分离效果较好,是食品生产与分析发展的趋势。
A series of carboxylic acids in fruits has been separated simultaneously by RPLC withultraviolet of 214nm and refractive index detector and a mobile phase of pH 2.5. The acids thusseparated could be identified by their retention times, and the quantity of those acids could bedetermined by calibration curve comparation method. Citric acid in oranges and tartaric acid in abeverage have been determined by this method with a recovery of above 90%.
关键词
果酸
分离
HPLC
柠檬酸
酒石酸
Carboxylic acids
RPLC
Separation
retention time
