食品中马来酸的高压液相色谱法检测研究

Research on determination of maleic acid in food by high pressure liquid chromatography

目的：探讨应用高压液相色谱法来检测各种食品中的马来酸。方法以Agilent SB C18色谱柱为分析柱,确立了对淀粉、改性淀粉、蛋酥饼干、芋泥汤圆、刀削面、粉丝等食品中马来酸的高压液相色谱检测法。通过试验,考察了富马酸对这些食品中的马来酸检测的影响。结果在试验条件下,富马酸不会对马来酸的检测造成影响。通过对方法的回收率和精密度进行分析探讨,结果在所确定的实验条件下,即流动相：0.1 mol/L磷酸二氢铵溶液(pH调至2.5),流速：0.6 mL/min,检测波长：240 nm,柱温：30℃,峰面积和标准溶液在0.5~20.0 mg/L范围内呈良好线性关系,线性系数大于0.999,平均回收率处于93.8%~101.1%, RSD均小于5.0%。结论本实验方法安全可靠,可以满足实际检测的需要。

Objective To establish a high pressure liquid chromatography (HPLC) method for determina-tion of maleic acid in starch, modified starch, egg biscuit and some foods. Methods With Agilent Zorbax Stabond C18 column, the effect of the fumaric acid was studied. Results The peak area and the standard solu-tion in the 0.5～20 mg/L kept a good linear relationship, with a correlation coefficient of more than 0.999. The extraction recoveries were between 93.8%～101.1%and the RSD was less than 5.0%. Conclusion This labor-atory method can meet the requirement for determination in practice.