离子抑制反相高效液相色谱法测定菠萝果酒中10种有机酸

Determination of Ten Organic Acids in Pineapple Wine by Ion Suppression Reversed-phase High Performance Liquid Chromatography

采用离子抑制反相高效液相色谱法测定菠萝原浆果酒中的有机酸。优化色谱条件,色谱柱:Wondasil C18(4.6 mm×250 mm ID,5μm);流动相:0.01 mol/L KH2PO4-H3PO4缓冲溶液,pH 2.8;流速:0.7 mL/min;柱温:25℃;双波长紫外检测器检测波长:210 nm(L-抗坏血酸243 nm)。通过定性和定量分析,从菠萝原浆果酒中共检出10种有机酸,分别是草酸、酒石酸、甲酸、苹果酸、抗坏血酸、乳酸、醋酸、柠檬酸、富马酸和琥珀酸。方法学评价结果表明,建立的检测方法能满足菠萝果酒有机酸组成和含量分析。

Organic acids in pineapple wine were identified and quantified by ion suppression reversed-phase high performance liquid chromatography（IS-RP-HPLC）. Separations were performed on a Wondasil C18 （Shimadzu, Japan） col- umn（4.6 mm×250 mm ID, 5 μm）, column was placed in a column oven（CTO-15C） set at 25 ℃. The LC system consisted of a Shimadzu series pumping system（LC-15C）, an autosampler（SIL-10AF）, a UV double wavelength detector （SPD- 15C） and Shimadzu Empower chromatography data station software. Detection of L-ascorbic acid was carried out at 243 nm, and the rest of organic acids at 210 nm. Mobile phase prepared fresh daily was used with a constant flow rate of 0.7 mL/min and consisted of 0.01 mol/L KH2PO4-H3PO4 in water （pH 2.80）. Individual compounds were identified by coinjections of reference compounds with the samples and also by comparison of their retention times of the standards. Ten organic acids （oxalic acid, tartaric acid, formic acid, L-malic acid, L-ascorbic acid, L-lactic acid, acetic acid, citric acid, fumaric acid and succinic acid） were identified in the pineapple wine. Results from the methodological evaluation indicated that the established method in the study could meet the requirements of the analysis of organic acids in pineapple wine.