SUN Yan-fang,LIANG Zong-suo,YANG Kai-bao,et al.Analysis of Organic Acids and Vc in Sour Jujube byHigh Performance Liquid Chromatography[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(08):80-82.
高效液相色谱法分析酸枣中的有机酸和维生素C
- Title:
- Analysis of Organic Acids and Vc in Sour Jujube byHigh Performance Liquid Chromatography
- 文章编号:
- 1002-2767（2011）08-0080-03
- 分类号:
- S665.1
- 文献标志码:
- A
- 摘要:
- 为更好地开发利用酸枣资源，采用Waters XB-C18色谱柱（250 mm×4.6 mm,5 μm），以0.05 mol·L-1磷酸氢二钠溶液为流动相，流速1.0 mL·min-1,紫外检测器检测波长210 nm，建立高效液相色谱（HPLC），对酸枣（干果、鲜果及其果酱）中有机酸和维生素C进行测定分析。结果表明：色谱图在10 min内可很好地实现7种有机酸和维生素C的基线分离，并且酸枣（干果、鲜果和果酱）中草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸、琥珀酸和维生素C含量差别很大。该方法具有分析速度快、线性范围宽、灵敏度高、重复性好等优点，适用于酸枣有机酸和维生素C的检测。
- Abstract:
- In order to better develop and utilize sour jujube resources,an Waters XB-C18 column was used and 0.05 mol·L-1 phosphate buffer solution as the mobile phase at a flow rate of 1.0 mL·min-1,and the detection wavelenghth was 210 nm.The organic acids and Vc by HPLC in sour jujube（fresh fruit,dry fruit and jam） were determined and analyzed.The result showed that organic acids and Vc were successfully separated within 10 min,but the content of organic acids and Vc in sour jujube（fresh fruit,dry fruit and jam）were very different.The method was fast,sensitive,reproducible and practical for the routine analysis of organic acids and Vc in sour jujube.
参考文献/References:
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备注/Memo
基金项目：中国科学院知识创新资助项目（KZCX2-XB2-05-01）；国家“十一五”科技支撑计划资助项目（2008BAD98B08）