高效液相色谱法定量分析固态发酵食醋中有机酸的方法优化

An Optimized Method for the Analysis of Organic Acids in Solid-State Fermented Vinegars by High Performance Liquid Chromatography

优化固态发酵食醋中9种有机酸的高效液相色谱定量分析方法。色谱条件：以C18色谱柱进行分离，流动相为NaH2PO4溶液，流速为0．9mL／min，检测波长为210nm，可在14min内完成检测。在优化的色谱条件下，9种有机酸的检测线性范围较宽，最低检出限为0．02～1．79mg／L，加标回收率为96．02％-104．55％，相对标准偏差0．46％-3．52％。该方法具有灵敏、准确、稳定等优点，可用于固态发酵食醋中有机酸的测定。

Quantitative determination of 9 organic acids in traditional Chinese vinegars by high performance liquid chromatography （HPLC） was optimized. The procedure of HPLC analysis was carried out on a C18 column using sodium dihydrogen phosphate as the mobile phase. The flow rate was 0.9 mL/min and the detection wavelength was 210 nm. The HPLC analysis was completed within 14 min. The linear ranges for 9 types of organic acids were wide and the limits of detection were 0.02-1.79 mg/L. The recovery rates were in the range of 96.02%-104.55% with relative standard deviation （RSD） of 0.46%-3.52%. This method is sensitive, accurate, repeatable and suitable for the determination of organic acids in traditional Chinese vinegars.