糖尿病患者无糖食品中功能性营养成分分析

Analysis of functional nutrition components in sugar-free foods of diabetic patients

目的建立高效液相色谱法测定无糖食品中的功能性营养成分的含量的分析方法。方法分别对固体样品以及液体样品进行前处理后,采用ZorbaxXDB-C_(18)色谱柱分离,甲醇-0.02mol/L KH_2PO_4溶液为流动相,梯度洗脱,流速为1mL/min,柱温为30℃。并与电感耦合等离子体发射光谱法(inductivelycoupled plasma-optical emission spectrometery, ICP-OES)进行对比。结果 6个无糖食品样品主要营养成分分析结果为:样品X1、X2、X3、Y2中的总糖(蔗糖、麦芽糖、淀粉糖)含量在规定的标准范围之内,Y1和Y3中的总糖含量超过了规定的标准;蛋白质含量依次为X1>Y3>X2>Y1>X3>Y2;碳水化合物的含量的排序为Y2>Y1>Y3>X1>X3>X2。与ICP-OES法相比,高效液相色谱法的加标回收率达到了95%～99%,回收率提高了10%左右。结论高效液相色谱法操作简单、准确性好,适用于糖尿病患者无糖食品中功能性营养成分的分析检测。

Objective To establish a method for the determination of functional nutrients in sugar-free foods by high performance liquid chromatography(HPLC).Methods After pretreatment,the solid samples and the liquid samples were separated with the Zorbax XDB-C18 column at the flow rate of 1 mL/min by gradient elution using methanol-0.02 mol/L KH2PO4 solution as mobile phase,and the temperature of column was maintained at 30 ℃.Then the results were compared with inductively coupled plasma-optical emission spectrometry(ICP-OES).Results The main nutrient analysis results of the 6 kinds of sugar-free food samples were as follows: The total sugar(sucrose,maltose,starch sugar) content in the samples X1,X2,X3,Y2 was within the specified standard range,and the total sugar content in Y1 and Y3 exceeded the prescribed standard,the protein content was X1>Y3>X2>Y1>X3>Y2,the order of carbohydrate content was Y2>Y1>Y3>X1>X3>X2.Compared with the ICP-OES method,the spiked recovery of HPLC reached 95% to 99%,and the recovery rate increased by about 10%.Conclusion This method is simple and accurate,and it is suitable for the analysis and detection of functional nutrients in sugar-free foods for diabetic patients.