高效液相色谱法测定果酱中V_C含量

Determination of Vitamin C in Jam by High Performance Liquid Chromatography

建立高效液相色谱法测定果酱中VC含量的分析方法。果酱样品在水溶液中超声提取后,采用高效液相色谱,以0.1%乙酸水溶液∶甲醇(95/5,体积比)作流动相,经C18色谱柱分离,用紫外检测器,在246 nm吸收波长下对VC进行检测,并与标准比较,以保留时间定性,峰面积定量。本方法在0.4 mg/L^10 mg/L浓度范围内线性关系良好,相关系数为0.998 4,检出限为30μg/L。以200.0、400.0、800.0 mg/kg 3个浓度水平添加回收试验中,样品的平均回收率为97.4%~107.5%,相对标准偏差不大于2.54%。结果表明,本方法灵敏度高,准确性好,操作简便,适合于果酱样品中VC含量的分析检测。

An analytical method was developed for the determination of vitamin C in jam using high performance liquid chromatography. Jam samples were extracted by aqueous solution under ultrasonic bath. A Kromasil-C18 column was used and the flow phase was 0.1% acetic acid-methanol solution （95：5, volume ratio）, the detection wavelength was 246 nm in the HPLC system. Under optimum conditions, good linearity was obtained for vitamin C over the range of 0.4 mg/L-10.0 mg/L and the related coefficient was 0.998 4. The detection limit was 30 μg/L. The mean recoveries for vitamin C in jam were from 97.4 %-107.5 % at three spiked concentration levels, the relatively standard deviation for five replicate measurements was less than 2.54 %. The results showed that the established method is simple and fast and suitable to detect the eonent of Vitamin C in jam.