摘要
建立一种可以同时测定调味果蔬汁饮品中草酸、柠檬酸、酒石酸、苹果酸、乙酸的加压毛细管电色谱法。样品加入10%乙醇提取并超声30 min,检测的流动相为80%乙腈-水(含0.05 mol/L KH2PO4,pH 2.5),施加+5 kV电压进行分离,二极管阵列检测器的检测波长为210 nm,并以外标法峰面积定量。结果表明,5种目标物在1.0μg/mL^50.0μg/mL浓度范围内线性良好,检出限范围为0.20 mg/kg^0.30 mg/kg,定量限范围为0.60 mg/kg^1.0 mg/kg,加标回收率达到90.5%~95.7%。该方法具有操作简单、专属性强、灵敏度高等优点,可满足调味果蔬汁饮品中多种有机酸的检测要求。
A pressurized capillary electrochromatography method was developed for the simultaneous determination of oxalic acid,citric acid,tartaric acid,malic acid and acetic acid in seasoned fruit and vegetable drinks. Samples were extracted with 10 % ethanol and ultrasound for 30 minutes,and the separation use 80 % acetonitrile-water(0.05 mol/L KH2 PO4 buffer salt solution of pH 2.5)as mobile phase,with +5 kV applied voltage and diode array detector by 210 nm to detect and external standard method peak area quantification. The linear range of five objects was in the range of 1.0 μg/mL-50.0 μg/mL. The detection limit was 0.20 mg/kg-0.30 mg/kg and the quantitative limit was 0.60 mg/kg-1.0 mg/kg. The recovery rate was 90.5 %-95.7 %. This method had the advantages including simple operation,high sensitivity and good selectivity,which could meet the determination requirements of various organic acids in seasoned fruit and vegetable drinks.
作者
桑大席
张孔海
SANG Da-xi;ZHANG Kong-hai(Food College,Xinyang Agricultural and Forestry College,Xinyang 464000,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第18期177-182,共6页
Food Research and Development
基金
信阳农林学院首批重点学科培育学科建设项目(ZDXK201705)。
关键词
加压毛细管
电色谱
调味
果蔬汁饮品
有机酸
pressurized capillary
electrochromatography
seasoned
fruit and vegetable drinks
organic acids
