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高效液相色谱法测定柑橘汁糖的组成

作  者:
李云康;潘思轶
单  位:
华中农业大学食品科技学院
关键词:
高效液相色谱法;糖;柑橘汁;固相萃取
摘  要:
研究了柑橘汁中糖组成的高效液相色谱测定方法。采用固相萃取小柱预分离干扰成分,以AgilentZorbaxCarbohydrate(4.6×250mm,5μm)糖分析柱为固定相,80%乙腈为流动相,柱温25±2℃。本方法的相对标准偏差0.83%~1.71%,标准回收率96%~103%。该方法简便快速,结果准确可靠,为果汁中糖组成分析提供了一种高效快速的测定方法。
译  名:
Determination of Saccharides Components in Orange Juice by HPLC
作  者:
LI Yun-kang,PAN Si-yi* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
关键词:
High Performance Liquid Chromatography(HPLC);saccharide;orange juice;solid phase extraction
摘  要:
Determination of saccharides in orange juice was studied by high performance liquid chromatography. Saccharides were extracted from samples with water by oscillation and isolated by solid phase extraction with Sep-Pak-C18 cartridge. Sucrose, glucose and fructose were separated on an Agilent Zorbax Carbohydrate column(4.6×250mm, 5μm), with 80% acetonitrile solution as mobile phase, around temperature 25±2℃. The relative standard deviations are 0.83%~1.71% and the recoveries are 96%~103%. This method can be applied to the determine saccharides components in orange juice.

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