摘要
本文采用高效液相色谱-电化学检测方法,测定了5种啤酒中的没食子酸、原儿茶酸、咖啡酸、丁香酸、p-香豆酸和阿魏酸等6种游离酚酸的含量。在色谱柱为Hypersil ODS柱(250mm×4.0mm,5.0μm),流动相为甲醇-2%醋酸,梯度洗脱,流速为0.8ml/min,检测电压为700mV,柱温为30℃的条件下,啤酒中的6种酚酸可以得到很好的分离。该方法是一种快速简便、灵敏准确的分析方法,可以为啤酒的质量控制提供科学依据。
In a previous study a HPLC-ECD method for determining simultaneously of six kinds of phenolic acids( protocatechuic acid, p-coumaric acid, syingic acid, gallic acid, caffeic acid and ferulic acid) in five different types of beer was established. Six kinds of phenolic acids were separated satisfactorily when RP-HPLC with Electrochemical Detection(HPLC- ECD) was used. The phenolic acids were analyzed on hypersil ODS column(250mm×4.0mm,5.0μm) and a gradient elution program was performed with CH3OH-2% HAc as a flow phase. The flow rate was 0.8ml/min. The detection was done at 700mV at column temperature 30℃. A rapid, sensitive and accurate method for the determination of six kinds of phenolic acids was founded. This study might provide a scientific basis for the quality control of beer.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期212-214,共3页
Food Science
基金
陕西省博士后科研经费资助项目(BX03003)
关键词
啤酒
游离酚酸
液相色谱
电化学检测
beer
free phenolic acids
HPLC
electrochemical detection
