离子排斥色谱法测定苹果醋中的有机酸

Determination of organic acids in apple vinegar by ion exclusion chromatography

采用离子排斥色谱法分离测定了苹果醋中有机酸的含量,考察了流动相组成、流速、柱温对分离检测的影响。6种有机酸的检测限在9.17mg/L～78.0mg/L之间,各组分回收率除草酸外均在90%～110%之间。主要存在的有机酸为柠檬酸、DL-苹果酸、琥珀酸和乙酸。

The ion exclusion chromatographic method was proposed for determinatio n of organic acids in apple vinegar.The effects of mobile phase composition,f low rate and column temperature on separation and detection were investigated.T he detection limits of the six organic acids were between 9.17 and 78.0 mg/L,an d the recovery rates of the organic acids except oxalic acid were between 90% an d 110%.Citric acid,DL-malic acid,succinic acid and acetic acid were the main organic acids existed in the apple vinegar.