亲水作用色谱-蒸发光散射法测定核桃乳中糖醇含量及其热稳定性研究

Determination of sugar alcohols in walnut milk by HILIC-ELSD and its thermal stability

建立了亲水作用色谱-蒸发光散射法同时测定核桃乳中木糖醇、赤藓糖醇、山梨糖醇、麦芽糖醇的含量,并研究了在121℃下,pH和加热时间对4种糖醇热稳定性的影响。结果表明:赤藓糖醇和木糖醇在0.08~1.25 mg/mL范围内线性良好,山梨糖醇和麦芽糖醇在0.05~1.45 mg/mL范围内线性良好,精密度RSD<3.5%(n=6),加标回收率为96.9%~103.1%;木糖醇、赤藓糖醇、山梨糖醇和麦芽糖醇在121℃加热条件下稳定性较好,加热残留率为83.03%~99.72%,4种糖醇的热稳定性随pH的增加而提高,随加热时间的延长而降低,且赤藓糖醇、麦芽糖醇、木糖醇的热稳定性要优于山梨糖醇。

The contents of xylitol, erythritol, sorbitol and maltol in walnut milk were determined by HILIC - ELSD, and the effects of pH and heating time on the thermal stability of the four kinds of sugar alcohols at 121 ℃ were investigated. The results showed that the linear range of erythritol and xylitol was 0.08 - 1.25 mg/mL, the linear range of sorbitol and mahol was 0.05 - 1.45 mg/mL, the RSD was lower than 3.5% （n =6）, and the recoveries were 96.9% - 103.1%. The stabilities of xylitol, erythritol, sorbitol and maltol were good at 121℃, and heating retention rates were 83.03% -99.72%. The stabilities of the four sugar alcohols increased with the increase of pH, decreased with heating time prolonging, and the thermal stabilities of erythritol, maltol and xylitol were better than that of sorbitol.