高效液相色谱法测定蓝莓果酱中的柠檬酸

Determination of Citric Acid in Blueberry Jam by HPLC

建立了测定蓝莓果酱中柠檬酸含量的高效液相色谱法。采用Intesil ODS C_(18)(4.6 mm×150 mm,5μm)色谱柱,以乙腈-0.1%磷酸(2:98)为流动相,流速0.8 mL/min,柱温30℃,检测波长210 nm。柠檬酸检测浓度的线性范围为10.47～523.5μg/mL(r=1.0000),样品回收率在85%～95%之间,检出限为10.5 ng,样品中柠檬酸含量为4.00～7.50 g/kg。结果表明,此法有很好的重现性,线性关系良好,前处理简单,可用来准确分析蓝莓果酱中的柠檬酸含量。

A method for detecting the concentrations of citric acid in blueberry jam by HPLC was established. HPLC separation was achieved on C 18 column (4.6 mm×150 mm, 5 μm) at 30 ℃. Mixture of acetonitrile and 0.1% phosphoric acid with ratios of 2 : 98 was used as the mobile phase and flow rate was 0.8 mL/min. Detection wavelength of UV was 210 nm. The linear range of determination was 10.47~523.5 μg/mL (r=1.000). The average recoveries were 85%~95%. LOD was 10.5 ng and the content of citric acid was 4.00~7.50 g/kg. It showed that the method had good reproducibility, good lineal relation and simple per-disposal to sample, which could be applied to determine the contents of citric acid in blueberry jam.