Determination of Organic Acids in Six Varieties of Red Raspberry Fruits Grown in Northeast China by RP-HPLC Method

doi:10.7506/spkx1002-6630-201622018

Abstract

Abstract: A reversed phase-high performance liquid chromatography (RP-HPLC) method was established to determine the contents of organic acids including oxalic acid, tartaric acid, citric acid, DL-malic acid and lactic acid in six varieties of red raspberry fruits from Northeast China. The optimized chromatographic conditions were determined as follows: a SinoChrom DS-BP C18 column (150 mm × 4.6 mm, 5 μm) was chosen to separate organic acids, and the mobile phase was composed of methanol-0.01 mol/L KH2PO4 aqueous solution (pH 2.60, 97:3, V/V) at a flow rate of 0.6 mL/min. The column temperature was set at 30 ℃ and the eluate was monitored at 210 nm. The results indicated that the five organic acids were separated successfully and a strong linear relationship appeared between the concentrations of organic acids and the peak areas under the above optimized conditions with correlation coefficients between 0.999 3 and 0.999 9. The relative standard deviations (RSDs) of precision ranged from 0.20% to 1.53% and the average recovery rates were between 98.83% and 105.42% with RSD ranging from 0.06% to 1.00%. Citric acid was the predominant organic acid in red raspberry fruits, ranging from 1 058.41 to 1 825.45 mg/100 g. Trace amounts of oxalic acid, lactic acid and DL-malic acid were also detected but tartaric acid was not detected in red raspberry fruits. Overall, the presented method could be applied for separating and detecting different organic acids in red raspberry fruits effectively, accurately and repeatedly.

Key words: red raspberry, organic acids, reversed phase-high performance liquid chromatography (RP-HPLC)

CLC Number:

KUANG Hui, LI Liangliang, Lü Changshan, WANG Jinling,*. Determination of Organic Acids in Six Varieties of Red Raspberry Fruits Grown in Northeast China by RP-HPLC Method[J]. FOOD SCIENCE, 2016, 37(22): 126-130.

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