利用反相高效液相色谱法测定梨汁中有机酸的种类和含量

Study on Determination of Kinds and Contents of Organic Acids in Pear Juice by High Performance Liquid Chromatography

研究了利用HPLC法分离测定梨汁中有机酸的条件 ,同时对来源于不同产地和品种梨汁中的有机酸的种类和含量进行了测定 ,并应用SAS统计软件对各有机酸含量之间的相关性进行了分析。结果表明 ,选择 0 0 1mol/LK2 HPO4 磷酸盐缓冲液 (pH 2 5 5 )和体积分数 3 %甲醇做流动相 ,流动相流速为 0 5mL/min ,柱温为 3 0℃ ,紫外检测波长为 2 1 0nm时 ,可以较好地分离和测定果汁中常见的 1 1种有机酸 ,该方法相对标准偏差 0 72 %～ 2 99% ,回收率 91 1 %～ 1 0 6 5 % ,各种酸的线性相关系数r>0 9996,具有较高的准确度和精确度 ;梨汁中的主要有机酸有苹果酸、柠檬酸、琥珀酸、莽草酸、酒石酸、奎宁酸、乳酸和富马酸 ,其中苹果酸含量最高 (为 1 1 4× 1 0 3～ 3 0 9× 1 0 3mg/L) ;不同品种梨汁中各有机酸含量差别较大 ,其中琥珀酸与乳酸和富马酸 ,莽草酸与柠檬酸和奎宁酸的含量之间表现出极显著相关性。

A method for determination of organic acids in pear juices by reverse phase HPLC was developed The contents of organic acids in pear juice from different cultivars and areas were determined by reverse phase HPLC The correlations among different organic acids were analyzed using SAS statistic software The results showed that the optimum operating conditions were: Prontosil 120-10-C 18 column (10 μm,4 6 mm i d ×250 mm) at 30℃, 0 01 mol/L K 2HPO 4 phosphoric acid buffer solution(pH 2 55) and 3% methanol as mobile phase at a flow rate of 0 5 ?mL/min and UV detection at 210 ?nm The relative standard deviations were 0 72%～2 99% and the recoveries were 91 1%～106 5% The coefficients of correlation were 0 999 6～1 000 0 The results mentioned above indicated that the method in this paper was simple, rapid and accurate The main organic acids in pear juice included malic acid, citric acid, succinic acid, shikimic acid, tartaric acid, quinic acid, lactic acid and fumaric acid The content of malic acid as 1 14×103～3 09×103mg/L was the highest in pear juice Moreover, there were notable differences among the contents of organic acids in pear juices from different cultivars There were significant correlation between succinic acid and lactic acid,succinic acid and fumaric acid The same situation existed between shikimic acid and citric acid, as well as quinic acid