摘要
建立了高效液相色谱法同时分析发酵辣椒中8种有机酸的方法。采用Hypersil-ODS2色谱柱(4.6mm×200mm,5μm),色谱条件为:2%甲醇-0.05mol/L KH2PO4(pH2.8)作为流动相,流速0.8ml/min,柱温17℃,进样量5μl,检测波长214nm。在此条件下,8种有机酸能够得到较好的分离,回收率92.87%～106.15%,RSD<3%。同时还比较了不同提取方法的提取效果,表明加热提取比超声波提取的效果更好。
A method for simultaneous determination of 8 organic acids in fermented Capsicum by reverse phase high performance liquid chromatography was developed. Hypersil-ODS2 cohimn（4.6 mm× 200mm, 51am）was used at 17℃ and mobile phase was 2% CH3OH-0.05 mol/L KH2PO4（pH 2.8）with flow rate of 0.8 ml/min. Detection wavelength was 214 nm. The relative standard deviations were lower than 3%, and the recoveries were 92.87% to 106.15%. In this study, two methods （extracted with heating or ultrasonic） were used to extract organic acids, it is proved that extraction with heating is better than ultrasonic.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期374-379,共6页
Food Science
基金
重庆市科委攻关项目(9122)
作者简介
贾洪锋（1981-），男，硕士研究生，研究方向为食品微生物与发酵。E-mail：jiahongfeng_cq@163．com
通讯作者：贺稚非（1960-），教授，博士，研究方向为食品微生物学与发酵食品。E-mail：zfhe2003@yahoo．com．cn
