HPLC法同时测定蓝莓汁及其发酵酒中9种有机酸

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 229-232.

HPLC法同时测定蓝莓汁及其发酵酒中9种有机酸

胡小露1,2，刘卉1，鲁宁1，刘佳1，高学玲1,2,*

1.安徽农业大学茶与食品科技学院 2.安徽省食品安全分析与检测省级实验室

收稿日期:2011-07-27 修回日期:2012-07-06 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 胡小露 E-mail:355507989@qq.com

Determination of 9 Organic Acids in Blueberry Juice and Wine by HPLC

Xiao-Lu HU

Received:2011-07-27 Revised:2012-07-06 Online:2012-08-25 Published:2012-09-07
Contact: Xiao-Lu HU E-mail:355507989@qq.com

摘要/Abstract

摘要： 采用高效液相色谱法测定蓝莓汁及其发酵酒中有机酸含量。色谱条件为：色谱柱：Waters symmetry C18 (4.6mm×250mm，5μm)；流动相：NH4H2PO4(4g/100mL)溶液(磷酸调pH值为2.0)；流速：1.0mL/min；检测波长：210nm；柱温：室温。通过该方法检测蓝莓汁及其发酵酒中9种主要有机酸：草酸、酒石酸、苹果酸、异柠檬酸、莽草酸、乳酸、乙酸、柠檬酸、琥珀酸，其平均回收率为99.52%，平均相对标准偏差为0.019%。

关键词: 高效液相色谱, 蓝莓汁, 蓝莓酒, 有机酸

Abstract: A simple HPLC method was developed to determine organic acids (oxalic, tartaric, malic, isocitric, shikimic, lactic, acetic, citric and succinic acids) in blueberry juice and wine. The HPLC separation was achieved on C18 column (4.6 mm× 250 mm, 5 μm) at room temperature. The mobile phase (pH 2.0) was 4% NH4H2PO4 at a flow rate of 1 mL/min. The detection wavelength was set as 210 nm. The average recovery rate of this method was 99.52% with RSD of 0.019%.

Key words: HPLC, blueberry juice, blueberry wine, organic acid

中图分类号:

胡小露1,2，刘卉1，鲁宁1，刘佳1，高学玲1,2,*. 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.

Xiao-Lu HU. Determination of 9 Organic Acids in Blueberry Juice and Wine by HPLC[J]. FOOD SCIENCE, 2012, 33(16): 229-232.

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