毛细管气相色谱法测定番茄中的非挥发性有机酸、高级脂肪酸和低分子量糖类

食品科学 ›› 2004, Vol. 25 ›› Issue (9): 152-157.

毛细管气相色谱法测定番茄中的非挥发性有机酸、高级脂肪酸和低分子量糖类

朱晓兰, 高芸, 苏庆德

中国科技大学化学系烟草研究中心

出版日期:2004-09-15 发布日期:2011-10-24

Determination of Nonvolatile Organic Acid, Fatty Acid and Low Molecular Sugars in Tomato by Capillary Gas Chromatography

ZHU Xiao-Lan, GAO Yun, SU Qing-De

Tobacco Research Center, Chemistry Department, University of Science and Technology of China

Online:2004-09-15 Published:2011-10-24

摘要/Abstract

摘要： 本文提出了应用毛细管气相色谱法(CGC)对番茄内的非挥发性有机酸、高级脂肪酸和低分子量糖类进行测定的方法。番茄样品经匀浆后用水在超声波振荡下提取,减压干燥后, 用羟胺吡啶(2.5mg/ml)先将糖转化为肟,再用硅烷化试剂(BSTFA+1%TMCS)衍生化,然后进行毛细管气相色谱分析。有机酸的测定采取将番茄样品加入H2SO4-CH3OH(10%) 30ml衍生化2h,经萃取、干燥后再进行毛细管气相色谱分析。针对方法的前处理条件、重现性及回收率均进行了探讨。结果显示番茄中糖类主要含有葡萄糖、果糖,酸类主要包括柠檬酸、苹果酸、棕榈酸。此外, 对比不同品种的番茄样品中糖及有机酸含量成分进行了营养对比实验。

关键词: 毛细管气相色谱法, 低分子量糖类, 番茄, 非挥发性有机酸, 衍生化

Abstract: Two capillary gas chromatography methods for the determination of low molecular sugars and nonvolatile organicacid in tomato are described. After crush, tomato samples were extracted from water under ultrasonic surge, then decompressed,desiccated and derivatized with BSTFA+1%TMCS, and analyzed by capillary gas cbromatography. As to determination oforganic acid of tomato, tomato samples was reacted with H2SO4-CH3OH (volume ratio 10%) for two hours, and extracted threetimes with CH2Cl2, then analyzed by capillary gas cbromatography. The optimization strategies for sample preparation and CGCwere discussed in this work. The result suggested that the main low molecular sugars in tomato were glucose and fructose, andthe main acid were citric acid, malic acid and palmitic acid. Moreover, this method has been used to analyze sample of differenttype of tomatoes such as ordinary tomatoes and cherry tomatoes with a satisfactory resolution reproducibility.

Key words: capillary gas chromatography, low molecular sugra, tomato, nonvolatile organic aci, derivation

朱晓兰, 高芸, 苏庆德. 毛细管气相色谱法测定番茄中的非挥发性有机酸、高级脂肪酸和低分子量糖类[J]. 食品科学, 2004, 25(9): 152-157.

ZHU Xiao-Lan, GAO Yun, SU Qing-De. Determination of Nonvolatile Organic Acid, Fatty Acid and Low Molecular Sugars in Tomato by Capillary Gas Chromatography[J]. FOOD SCIENCE, 2004, 25(9): 152-157.

[1]	马永强，修伟业，黎晨晨，王艺錡，陈俊杰. 星点设计-响应面法优化番茄红素纳米结构脂质载体的制备[J]. 食品科学, 2021, 42(3): 121-127.
[2]	曲劲尧，林煜程，毛馨，卢国柱，袁智鹏，张瑶瑶，尤艳莉，李彦伸. 链格孢霉菌侵染番茄产毒机制[J]. 食品科学, 2021, 42(15): 180-186.
[3]	王世成，李国琛，王莹，李波，高凝轩，孙辞，宋阳，王颜红. 基于氮稳定同位素比例质谱和液相色谱-高分辨质谱的有机番茄鉴别[J]. 食品科学, 2021, 42(14): 159-164.
[4]	程国亭，常培培，王新宇，娄茜棋，Ahmed H. El-SAPPAH，张飞，梁燕. 果色和成熟度对樱桃番茄（Solanum lycopersicum var. cerasiforme）果实挥发物分布的影响[J]. 食品科学, 2021, 42(12): 173-183.
[5]	皮江一，胡家勇，汪薇，刘国娇，林津，周陶鸿. 禽蛋中氟苯尼考代谢物快速检测方法的建立[J]. 食品科学, 2021, 42(12): 255-260.
[6]	生吉萍，赵瑞瑞，陈玲玲，申琳. 褪黑素采前喷施对采后番茄果实抗病性和贮藏品质的影响[J]. 食品科学, 2020, 41(9): 188-193.
[7]	丁晓静，刘文叶，王萍. 胶束电动毛细管色谱-激光诱导荧光检测法测定番茄酱、番茄沙司和辣椒粉中罗丹明B[J]. 食品科学, 2020, 41(4): 287-292.
[8]	王擎宇，王梦遥，黄慧敏，蒋云，董会彬，陈蕾. 果胶/酪蛋白酸钠复合运载体系的构建及对番茄红素的控释机理[J]. 食品科学, 2020, 41(19): 83-89.
[9]	张新娜，潘赛超，张旭冬，张秀杰，张永新，周昉，张春娇，黄昆仑，马丽艳,. 高效液相色谱-串联质谱法同时测定番茄中的番茄苷与番茄碱[J]. 食品科学, 2019, 40(22): 236-242.
[10]	于颖，张维，谢凡，顾欣哲，吴金鸿，王正武. 改善番茄红素生物利用度的研究进展[J]. 食品科学, 2019, 40(19): 346-352.
[11]	唐琼，郑晓冬. 基于新一代高通量测序技术分析拮抗酵母Cryptoccocus laurentii诱导处理樱桃番茄果实后转录组学的变化[J]. 食品科学, 2019, 40(18): 55-62.
[12]	杨俊伟，梁婷婷，严露露，张珂嘉，习林杰，邹志荣. 光质对番茄果实品质及挥发性物质的影响[J]. 食品科学, 2019, 40(11): 55-61.
[13]	洪泽翰，吴婉仪，李璐，李雁，解新安. 不同大分子乳化剂构建番茄红素纳米乳液的体外消化规律比较[J]. 食品科学, 2019, 40(10): 1-7.
[14]	郑海英，张冬青，赵晓丹. 代谢组学法研究转录因子SlNAC4对番茄果实代谢产物的影响[J]. 食品科学, 2019, 40(10): 36-42.
[15]	何洁，刘文锋，胡承成，王微，杨梅，汪俭. 贵州黔东南州番茄农药残留膳食摄入风险评估[J]. 食品科学, 2019, 40(1): 202-208.