Simultaneous Determination of Organic Acids and Vitamin C in Jujube Fruits by HPLC

doi:10.7506/spkx1002-6630-201614026

Abstract

Abstract:

Objective: This study aimed to establish and validate a high performance liquid chromatographic (HPLC) method
for the fast simultaneous determination of organic acids and vitamin C (VC) in jujube fruits. Methods: The analytes in
samples were extracted ultrasonically in a water bath, centrifugated and purified by membrane filtration for analysis by
HPLC with diode-array detection (DAD). The chromatographic column used was Inertsil ODS-3 (4.6 mm × 250 mm, 5 μm).
The separation was performed using 0.04 mol/L KH2PO4 (pH 2.40) as mobile phase at 0.5 mL/min flow rate by isocratic
elution. The column temperature and detection wavelength were set as 30 ℃ and 210 nm, respectively. Results: Under
these chromatographic conditions, 7 organic acids and VC could be successfully separated in 30 minutes. The coefficients
of determination (R2) of the standard calibration curves of the analyzed compounds were all above 0.998 9 and the precision
expressed as relative standard deviations were between 0.98% and 4.77% (n = 5) and the repeatability RSDs were in the
range of 0.88% to 2.19% (n = 5). The mean recovery rates of seven organic acids and vitamin C were in the range of 91.35%
to 105.74%. Conclusion: This method is an accurate, rapid, and applicable method to determine organic acids and vitamin C
in jujube fruits.

Key words: high performance liquid chromatography (HPLC), jujube, organic acid, vitamin C

CLC Number:

S665.1

MA Qianqian, WU Cuiyun, PU Xiaoqiu,WANG De, SUN Yaqiang. Simultaneous Determination of Organic Acids and Vitamin C in Jujube Fruits by HPLC[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614026.

References

[1] 鲁周民, 刘坤, 闫忠心. 枣果实营养成分及保健作用研究进展[J].

园艺学报, 2010(12): 2017-2024. DOI:10.16420/j.issn.0513-

353x.2010.12.006.

[2] 曹有福, 李树君, 赵凤敏, 等. 我国红枣开发加工现状、问题

及对策[J]. 包装与食品机械, 2009, 27(4): 46-49. DOI:10.3969/

j.issn.1005-1295.2009.04.013.

[3] 史彦江, 宋锋惠, 张萍. 新疆沙雅县3 个枣品种果实品质比较

分析[J]. 西北农业学报, 2011, 20(5): 135-138. DOI:10.3969/

j.issn.1004-1389.2011.05.026.

[4] 雷成康, 郭玲. 山楂中有机酸含量测定方法的改进[J]. 中药材, 2010,

33(5): 745-747. DOI:10.13863/j.issn1001-4454.2010.05.033.

[5] 牛金刚, 梁晓静, 刘霞. 分光光度法测定水溶液中的有机酸含量[J].

应用化学, 2010, 27(3): 342-346.

[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] 胡静, 赵瑞峰, 施文庄. 烟草中9 种有机酸的梯度离子色谱法测

定研究[J]. 分析测试学报, 2011, 30(10): 1171-1174. DOI:10.3969/

j.issn.1004-4957.2011.10.018.

[8] SUÁREZ-LUQUE S, MATO I, HUIDOBRO J F, et al. Rapid

determination of minority organic acids in honey by high-performance

liquid chromatography[J]. Journal of Chromatography A, 2002, 955:

207-214. DOI:10.1016/S0021-9673(02)00248-0.

[9] 周晓明, 卢春生, 樊丁宇, 等. 新疆不同葡萄品种果实成熟期酸成分

分析[J]. 果树学报, 2012, 29(2): 188-192.

[10] AGNIESZKA N O, ANITA B, ANNA S, et al. Characteristics

of organic acids in the fruit of different pumpkin species[J].

F o o d C h e m i s t r y , 2 0 1 4 , 1 4 8 : 4 1 5 - 4 1 9 . D O I : 1 0 . 1 0 1 6 /

j.foodchem.2013.10.080.

[11] 陆敏, 张绍岩, 张文娜, 等. 高效液相色谱测定沙棘汁中7 种有机酸[J].

食品科学, 2012, 33(14): 235-237.

[12] 徐玉涛, 李珂珂, 王贺新. 高效液相色谱法对蓝莓果实中8 个有机

酸含量的测定[J]. 食品科学, 2015, 36(18): 127-131. DOI:10.7506/

spkx1002-6630-201518023.

[13] 刘小莉, 周剑忠, 董明盛. 高效液相色谱-二极管阵列检测器法测

定水蜜桃中水溶性有机酸和维生素的含量[J]. 南京农业大学学报,

2009, 32(1): 151-154.

[14] OSMAN K, MERVE S, HUSEYIN D. HPLC Determination

of carotenoid, organic acid, and sugar content in pepino (Solanum

muricatum) fruit during the ripening period[J]. Chemistry of Natural

Compounds, 2015, 23(15): 132-136. DOI:10.1007/s10600-015-1219-6.

[15] FERESHTEH K, HAMIDEH A. Determination of ascorbic acid in

different citrus fruits under reversed phase conditions with UPLC[J].

European Journal of Experimental Biology, 2014, 4(1): 91-94.

[16] WANG Yanwei, WANG Jing, CHENG Wei, et al. HPLC method for

the simultaneous quantification of the major organic acids in Angeleno

plum fruit[J]. Materials Science and Engineering, 2014, 62(1): 1-6

DOI:10.1088/1757-899X/62/1/012035.

[17] 石香玉, 马银海. 基质固相分散-高效液相色谱法测定山楂中

的有机酸[J]. 食品科学, 2008, 29(2): 297-299. DOI:10.3321/

j.issn:1002-6630.2008.02.060.

[18] 夏春华, 杨转英, 叶春海, 等. 不同株系菠萝蜜果肉中可溶性糖和有

机酸的分析[J]. 果树学报, 2014, 31(4): 648-652.

[19] 杨巍, 高文民, 马海仲, 等. 前处理对‘澳洲青苹’苹果果实中有

机酸组成与含量的影响[J]. 食品科学, 2015, 36(10): 139-143.

DOI:10.7506/spkx1002-6630-201510028.

[20] 孙延芳, 梁宗锁, 杨开宝. 高效液相色谱法分析酸枣中的有机酸

和维生素C[J]. 黑龙江农业科学, 2011(8): 80-82. DOI:10.3969/

j.issn.1002-2767.2011.08.028.

[21] 李红卫, 尹秀华, 冯双庆. 简易气调贮藏对冬枣果实乙醇、有机酸

含量及相关酶活性的影响[J]. 农业工程学报, 2005, 21(4): 172-175.

DOI:10.3321/j.issn:1002-6819.2005.04.038.

[22] RODRIGO S, ANA C P R, CRISTIANO A B, et al. Validation of

a HPLC method for simultaneous determination of main organic

acids in fruits and juices[J]. Food Chemistry, 2012, 135: 150-154.

DOI:10.1016/j.foodchem.2012.03.111.

[23] 张丽丽, 刘威生, 刘有春. 高效液相色谱法测定5 个杏品种的

糖和酸[J]. 果树学报, 2010(1): 119-123. DOI:10.13925/j.cnki.

gsxb.2010.01.017.

[24] 郭燕, 梁俊, 李敏敏. 高效液相色谱法测定苹果果实中的有机酸[J].

食品科学, 2012, 33(2): 227-230.

[25] 刘晓庚, 陈优生. 南酸枣果实的成分分析[J]. 中国野生植物资源,

2000, 19(3): 35-40.