离子色谱法测定水果和果酱中的3种糖

Determination of three kinds of sugar in fruit and jam by ion chromatography

建立离子色谱法分离检测水果和果酱中葡萄糖、果糖和蔗糖的分析方法。采用METROSEPCARB1(150mm×4.0mm)阴离子交换分离柱和脉冲安培检测器,对淋洗分离条件进行优化。确定柱温为32℃、淋洗液为120.0mmol/LNaOH溶液,淋洗液流速为1.0mL/min,总分析时间10min。在1.0～50.0mg/L范围内葡萄糖、果糖和蔗糖分别呈良好线性,相关系数分别0.9999、0.9999、0.9998,检出限分别为0.126、1.072、0.085mg/L,精密度为0.14%～1.89%,回收率为91.74%～102.34%。该方法具有操作简单、结果准确和快速有效等优点,可为水果和果酱的检测提供一个简单有效的方法。

An ion chromatographic method has been developed for the determination of glucose, fructose and sucrose in fruit and jam. The optimal chromatographic conditions were investigated for the separation on METROSEP CARB 1 （150 mm x4.0 mm） anion exchange column. Pulsed amperometric detector was used for detection. Column temperature was 32 ℃. The separation was performed using 120.0 mmol/L NaOH at a flow rate of 1.0 mL/min. The total analysis time was 10 min. The linear ranges of glucose, fructose and sucrose were in the range of 1.0-50.0 mg/L, respectively. Their correlation coefficients were 0.9999, 0.9999 and 0.9998. The detection limits were 0,126, 1.072, 0.085 mg/L, correspondingly. The relative standard deviation was between 0.14% and 1.89%. The recoveries were between 91.74% and 102.34%. This method is characteristic of simple operation, the accurate results and shorter analysis time. It can provide a simple and efficient method for the determination of fruit and jam.