食品科学 ›› 2007, Vol. 28 ›› Issue (3): 296-298.

• 分析检测 • 上一篇    下一篇

离子排斥色谱法测定桑椹原汁有机酸的研究

 陈智毅, 陈卫东, 徐玉娟, 吴继军, 李升锋, 刘学铭   

  1. 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室; 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室 广东广州510610; 广东广州510610;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Determination of Organic Acids in Mulberry Raw Juice by Ion Exclusion Chromatography

CHEN  Zhi-Yi, CHEN  Wei-Dong, XU  Yu-Juan, WU  Ji-Jun, LI  Sheng-Feng, LIU  Xue-Ming   

  1. Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 用离子排斥色谱法,IonPacAS11阴离子交换柱,三种流动相系统(2mmol/L Na2B4O7、24mmol/L NaOH、18mmol/L NaOH)测定了桑椹原汁中的有机酸种类和相对含量,从桑椹原汁中检出的主要的有机酸有苹果酸、酒石酸、草酸、琥珀酸、柠檬酸、乙酸、甲酸等七种以及两种无机酸根Cl-、SO42-。

关键词: 桑椹, 有机酸, 离子排斥色谱, 果汁

Abstract: Mulberry raw juice organic acids were detected by ion exclusion chromatography, with anion exchange column (Ion Pac AS11) and three kinds of mobile phase (18mmol/L NaOH, 24mmol/L NaOH, 2mmol/L Na2B4O7) respectively. The main organic acids in the mulberry raw juice includ malic acid, tartaric acid, oxalic acid, succinic acid, citric acid, acetic acid and formic acid, while two kinds of inorganic radicals (Cl-, SO42-) are identified.

Key words: mulberry, organic acids, ion exclusion chromatography, juice