【摘要】 目的:本文主要是介绍对泡菜中有机酸检测的方法探究,运用高效液相色谱法(HPLC)对泡菜中有机酸的种类及其含量检测。方法:将样品的固体和汁液分开处理,以水为提取剂,采用超声方法提取泡菜样品中有机酸,流动相为0.1%磷酸溶液和甲醇溶液,分离柱为Shim-packGIST5μmC18柱,流速为1mL/min,柱温为40℃,检测波长为210nm,进样量为20μL,对泡菜中有机酸进行加标定性与外标法定量。结果:本试验检测样品中含有四种有机酸,其含量乙酸(固体:7.4g/Kg;液体:8.2g/Kg)柠檬酸(固体:3.2g/Kg;液体:3.7g/Kg)L-苹果酸(固体:2.6g/Kg;液体:2.9g/Kg)草酸(固体:1.3g/Kg;液体:1.4g/Kg),且汁液试样中有机酸含量均高于渣中有机酸含量。7种有机酸回归曲线的相关系数(R2)均在0.9958以上;重复性检测,相对标准偏差RSD在0.73-2.7%(n=5)之间;精密度检测,相对标准偏差RSD在0.081-1.2%(n=5)之间,精密度好;回收率在86%-116%之间,且RSD均<3.0%。结论:该方法快速简便,准确度高,适合泡菜中有机酸的检测。更多还原

【Abstract】 Objective: This study mainly introduces the method of detecting organic acids in pickle, and uses the method of high performance liquid chromatography(HPLC) to detect the kinds and content of organic acids.Method: The solid and the juice of the sample were separated and treated with water as the extracting agent, the chromatographic column used was Shim-pack GIST 5μm C18, 0.1% phosphoric acid solution and methanol was used as mobile phase with a flow rate of 1m L/min, the column temperature and detection wavelength were set as40℃ and 210 nm, add the qualitative and external standard quantitative analysis of organic acids in pickle were carried out under the condition of 20μL. Result: The results showed that four organic acids in this sample, arranged according to content: acetic acid(the solid: 7.4g/kg, the liquid:8.2g/kg) citric acid(the solid: 3.2g/kg, the liquid:3.7g/Kg) L-malic acid(the solid: 2.6g/kg, the liquid:2.9g/kg) oxalic acid(the solid:1.3g/Kg, the liquid:1.4g/kg), the content of organic acids in the liquid samples was higher than that in the solid. The correlation coefficients(R2)of the seven organic acid regression curves were above 0.9958; Repetitive detection, the relative standard deviation RSD in 0.73-2.7%(n=5); The relative standard deviation(RSD) was 0.081-1.2%(n=5), and the precision was good;The recoveries ranged from 86% to 116% and RSD was less than 3.0%. Conclusion: This method is an accurate,rapid, and applicable method to determine organic acids in pickle.更多还原