高效液相色谱法测定蓝莓果酱中的柠檬酸
|
摘要
建立了测定蓝莓果酱中柠檬酸含量的高效液相色谱法。采用Intesil ODS C_(18)(4.6 mm×150 mm,5μm)色谱柱,以乙腈-0.1%磷酸(2:98)为流动相,流速0.8 mL/min,柱温30℃,检测波长210 nm。柠檬酸检测浓度的线性范围为10.47～523.5μg/mL(r=1.0000),样品回收率在85%～95%之间,检出限为10.5 ng,样品中柠檬酸含量为4.00～7.50 g/kg。结果表明,此法有很好的重现性,线性关系良好,前处理简单,可用来准确分析蓝莓果酱中的柠檬酸含量。
A method for detecting the concentrations of citric acid in blueberry jam by HPLC was established. HPLC separation was achieved on C_(18) column(4.6 mm×150 mm, 5 μm) at 30 ℃. Mixture of acetonitrile and 0.1% phosphoric acid with ratios of 2:98 was used as the mobile phase and flow rate was 0.8 mL/min. Detection wavelength of UV was 210 nm. The linear range of determination was 10.47～523.5 μg/mL(r=1.000). The average recoveries were 85%～95%. LOD was 10.5 ng and the content of citric acid was 4.00～7.50 g/kg. It showed that the method had good reproducibility, good lineal relation and simple per-disposal to sample, which could be applied to determine the contents of citric acid in blueberry jam.
A method for detecting the concentrations of citric acid in blueberry jam by HPLC was established. HPLC separation was achieved on C_(18) column(4.6 mm×150 mm, 5 μm) at 30 ℃. Mixture of acetonitrile and 0.1% phosphoric acid with ratios of 2:98 was used as the mobile phase and flow rate was 0.8 mL/min. Detection wavelength of UV was 210 nm. The linear range of determination was 10.47～523.5 μg/mL(r=1.000). The average recoveries were 85%～95%. LOD was 10.5 ng and the content of citric acid was 4.00～7.50 g/kg. It showed that the method had good reproducibility, good lineal relation and simple per-disposal to sample, which could be applied to determine the contents of citric acid in blueberry jam.
引文
[1] 范林林,赵文静,赵丹,等.柠檬酸处理对鲜切苹果的保鲜效果[J].食品科学,2014,35(18):230-235.
[2] CAMIRE M E,CHAOVANALIKIT A,DOUGHERTY M P,et al.Blueberry and grape anthocyanins as breakfast cereal colorants[J].Journal of Food Science,2002,67(1):438-441.
[3] PRIOR R L,LAZARUS S A,CAO Guohua,et al.Hammerstone.Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high performance liquid chromatography/mass spectrometry[J].Journal of Agriculture and Food Chemistry,2001,49(3):1270-1276.
[4] PRIOR R L,WU Xian li,GU Li wei,et al.Whole berries versus berry anthocyanins:interactions with dietary fat levels in the C57BL/6Jmouse model of obesity[J].Journal of Agriculture and Food Chemistry,2008,56(3):647-653.
[5] 胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006,27(10):600-603.
[6] 胡小露,刘卉,鲁宁,等.HPLC法同时测定蓝莓汁及其发酵酒中9种有机酸[J].食品科学,2012,33(16):229-232.
[7] 刘加兰,王玮玮.HPLC法测定柠檬酸发酵液中的有机酸[J].现代测量与实验室管理,2009,17(6):9-12.
[8] 李丽,肖永庆,于定荣,等.HPLC测定五味子中3种有机酸的含量[J].中国中药杂志,2011,36(23):3286-3289.
[9] 陈琳,刘丽梅,王瑞海,等.高效液相色谱法测定乌梅丸中柠檬酸的含量[J].中国实验方剂学杂志,2010,16(1):30-31.
[2] CAMIRE M E,CHAOVANALIKIT A,DOUGHERTY M P,et al.Blueberry and grape anthocyanins as breakfast cereal colorants[J].Journal of Food Science,2002,67(1):438-441.
[3] PRIOR R L,LAZARUS S A,CAO Guohua,et al.Hammerstone.Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high performance liquid chromatography/mass spectrometry[J].Journal of Agriculture and Food Chemistry,2001,49(3):1270-1276.
[4] PRIOR R L,WU Xian li,GU Li wei,et al.Whole berries versus berry anthocyanins:interactions with dietary fat levels in the C57BL/6Jmouse model of obesity[J].Journal of Agriculture and Food Chemistry,2008,56(3):647-653.
[5] 胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006,27(10):600-603.
[6] 胡小露,刘卉,鲁宁,等.HPLC法同时测定蓝莓汁及其发酵酒中9种有机酸[J].食品科学,2012,33(16):229-232.
[7] 刘加兰,王玮玮.HPLC法测定柠檬酸发酵液中的有机酸[J].现代测量与实验室管理,2009,17(6):9-12.
[8] 李丽,肖永庆,于定荣,等.HPLC测定五味子中3种有机酸的含量[J].中国中药杂志,2011,36(23):3286-3289.
[9] 陈琳,刘丽梅,王瑞海,等.高效液相色谱法测定乌梅丸中柠檬酸的含量[J].中国实验方剂学杂志,2010,16(1):30-31.