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当前位置: 首页 > 文章 > 离子色谱法检测水果、饮品中的蔗糖、葡萄糖和果糖 食品科学 2012,33 (8) 159-162
Position: Home > Articles > Determination of Sucrose,Glucose and Fructose in Fruits and Drinks by Ion Chromatography FOOD SCIENCE 2012,33 (8) 159-162

离子色谱法检测水果、饮品中的蔗糖、葡萄糖和果糖

作  者：
张磊;周光明;熊建飞
单  位：
发光与实时分析教育部重点实验室,西南大学化学化工学院;发光与实时分析教育部重点实验室
关键词：
离子色谱;脉冲安培检测;蔗糖;葡萄糖;果糖
摘  要：
建立离子色谱法同时分离检测两种水果和两种饮品中的蔗糖、葡萄糖和果糖的分析方法。采用METROSEPCARB 1(150mm×4.0mm)阴离子交换分离柱和脉冲安培检测器,对淋洗分离条件进行优化。确定柱温20℃、淋洗液30mmol/L NaOH溶液,淋洗液流速1.0mL/min,总分析时间25min。在1.0～50.0mg/L范围内蔗糖、葡萄糖和果糖分别呈良好线性。在优化的分离条件下,蔗糖、葡萄糖和果糖的检出限分别为0.085、0.126mg/L和1.072mg/L(进样体积20μL,峰面积定量)。用8.0mg/L蔗糖、葡萄糖和果糖的混标溶液连续5次进样,3种糖峰面积的相对标准偏差分别为6.09%、2.90%和3.03%,保留时间的相对标准偏差分别为2.49%、1.78%和1.79%。样品测定的回收率为83.4%～126.6%。用该方法检测了水果和饮品中的3种糖,效果良好。同时具有操作简单,结果准确,快速有效等优点,可为水果和饮品质量检测提供一个简单有效的方法。
译  名：
Determination of Sucrose,Glucose and Fructose in Fruits and Drinks by Ion Chromatography
作  者：
ZHANG Lei,ZHOU Guang-ming,XIONG Jian-fei(Key Laboratory on Luminescence and Real-time Analysis(Southwest University),Ministry of Education, School of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China)
关键词：
ion chromatography;pulsed amperometric detection;sucrose;glucose;fructose
摘  要：
An ion chromatographic method has been developed for the determination of sucrose,glucose and fructose in two kinds of fruits and two kinds of drinks.The analytes were separated on a METROSEP CARB 1(150 mm × 4.0 mm) anion exchange column using 30.0 mmol/L NaOH as mobile phase at flow rate of 1.0 mL/min and detected with a pulsed amperometric detector.The total time it took to separate the sugars was 25 min.The linear ranges of sucrose,glucose and fructose were 1.0-50.0 mg/L.The detection limits for sucrose,glucose and fructose were 0.085,0.126 mg/L and 1.072 mg/L(20μL injection,and the quantitative analysis was based on the peak areas),respectively.The RSDs of peak areas for five consecutive determinations of 8 mg/L sucrose,glucose and fructose were 6.09%,2.90% and 3.03%,respectively.The RSDs of retention time were 2.49%,1.78% and 1.79%,respectively.The recovery rates for the sugars across three spike levels were in the range of 83.4%-126.6%.Satisfactory results were achieved for the determinations of sucrose,glucose and fructose by the method.Meanwhile,the method was simple,accurate,fast,effective and applicable for the quality control of fruits and drinks.

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