高效液相色谱法测定食醋中糖含量与差异性分析

Determination of sugars in vinegar by HPLC and difference analysis

建立了一种高效液相色谱法同时测定食醋中果糖、葡萄糖、蔗糖、麦芽糖和乳糖的方法。样品经亚铁氰化钾和硫酸锌沉淀蛋白质，C18固相萃取柱净化，采用氨基柱分离，高效液相色谱（HPLC）结合示差折光检测器（RID）测定，外标法定量。果糖、葡萄糖、蔗糖、麦芽糖和乳糖得到很好分离，在0．5～20．0g／L范围内具有良好的线性关系。5种糖的加标回收率在95．20％～102．40％之间，相对标准偏差（RSD）为0．91％～3．61％，检出限为0．02～0．10g／L。对市售的食醋样品进行测定分析，结果显示不同生产方式和用途的食醋中糖含量差异较大。

A high-performance liquid chromatography （HPLC） method was established for the simultaneous analysis of fructose, glucose, sucrose, maltose and lactose in vinegar. The protein of vinegar was precipitated by potassium ferrocyanide and zinc sulfate. The extract was purified by C18 solid phase extraction, separated with NH2 chromatographic column and detected by HPLC-RID. Quantification was performed by external standard method. Under the above conditions, fructose, glucose, sucrose, maltose and lactose could be well separated. Five sugars showed good linearity in the range of 0.5-20.0 g/L. The recovery were 95.20%-102.40%, and the relative standard deviation （RSD） were 0.91%-3.61%. The detection limit of the method were 0.02-0.10 g/L. By measuring and analyzing of vinegar samples were sold in supermarket, the result indicated that the content of sugar in vinegar were different caused by manufacturing processes and the use of product.