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当前位置: 首页 > 文章 > 高效液相色谱法测定红香酥梨中6种有机酸含量 山西农业科学 2019 (12) 2103-2106+2138
Position: Home > Articles > Determination of Six Organic Acids Contents in Red Fragrant Pear by High Performance Liquid Chromatography Journal of Shanxi Agricultural Sciences 2019 (12) 2103-2106+2138

高效液相色谱法测定红香酥梨中6种有机酸含量

作  者：
李彩林;杨志国;王华瑞;李美萍
单  位：
山西省农业科学院农产品贮藏保鲜研究所;山西大学生命科学学院
关键词：
高效液相色谱法(HPLC);红香酥梨;有机酸;含量
摘  要：
采用高效液相色谱-二极管阵列检测器法(其色谱条件:色谱柱为CAPECELL PAK MG S5 C18柱(4.6 mm×250 mm,5μm);流动相为0.1%磷酸水溶液-甲醇,其体积比为96∶4,等度洗脱;流速为1 m L/min;柱温为40℃,检测波长为210 nm)测定红香酥梨果实中6种有机酸含量。结果显示,在此色谱条件下,L-苹果酸、D-苹果酸、酒石酸、柠檬酸、琥珀酸、乳酸在20 min内均得到良好的分离,6种有机酸线性范围为0.005～2.500 mg/m L,标准曲线的相关系数均达到0.999 9,回收率为96.00%～105.42%,精密度检测RSD值为0.32%～2.64%,稳定性检测RSD值为0.92%～4.33%,重复性检测RSD值为0.66%～3.07%。表明该方法良好,可用于红香酥梨中有机酸含量的测定。
译  名：
Determination of Six Organic Acids Contents in Red Fragrant Pear by High Performance Liquid Chromatography
作  者：
LI Cailin;YANG Zhiguo;WANG Huarui;LI Meiping;Institute of Agricultural Product Storage & Fresh Keeping,Shanxi Academy of Agricultural Sciences;College of Life Science,Shanxi University;
关键词：
high performance liquid chromatography(HPLC);;red fragrant pear;;organic acid;;contents
摘  要：
Six organic acids contents were determined by HPLC with diode-array detection(DAD). The chromatographic column used is CAPECELL PAK MG S5 C18(4.6 mm×250 mm,5 μm). The mobile phase is 0.1% H3 PO4 and methanol(96∶4)solution at a flow rate of 1 mL/min. The column temperature and detection wave length are 40 ℃ and 210 nm, respectively. The results showed that under these chromatographic conditions, D(+)-malic acid, L(-)-malic acid, tartaric acid, citric acid, succinic acid and lactic acid could be successfully separated in 20 min. All the calibration curves for these organic acids displayed a good linear relationship, the linear range was 0.005-2.500 mg/m L, the correlation coefficients of the standard curve was 0.999 9 and precision RSD was 0.32%-2.64%,stability RSD was 0.92%-4.33% and repeatability RSD of 0.66%-3.07%. The recovery rates of six organic acids were in the range of96.00%-105.42%. The method is good and can be used for the determination of organic acids in red fragrant pear.

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