高效液相色谱法测定甘蓝泡菜发酵过程中的有机酸

王芮东; 李楠; 卫博慧; 史露

doi:10.13386/j.issn1002-0306.2018.06.043

高效液相色谱法测定甘蓝泡菜发酵过程中的有机酸

Determination of organic acids in the fermentation process of cabbage kimchi by HPLC

摘要

摘要: 建立同时测定泡菜中9种有机酸成分含量的高效液相色谱法,并利用该法测定甘蓝泡菜发酵过程中有机酸变化情况。色谱条件:以C₁₈色谱柱(Agilent TC-C₁₈)进行分离,流动相为甲醇:0.01 mol/L磷酸二氢钾(3:97)(pH2.80),流速为1 mL/min,检测波长为210 nm。在此条件下,可有效地对泡菜中9种有机酸进行分离、测定,精密度检测相对标准偏差为0.06%~0.26%(n=6),重复性检测相对标准偏差为0.67%~4.85%(n=6),加标回收率为 95.23%~104.76%。该方法简单快捷、准确、重复性好,可用于泡菜中有机酸的测定。

Abstract: A high performance liquid chromatographic(HPLC)method was established for the simultaneous determination of 9 organic acids in kimchi. This method was then used to determine the contents of organic acids in the fermentation process of cabbage kimchi. The procedure of HPLC analysis was carried out on a Agilent TC-C₁₈ column using methanol and 0.01 mol/L potassium dihydrogen phosphate(3∶97)(pH2.80)as the mobile phase. The flow rate was 1 mL/min and the detection wavelength was 210 nm. The nine organic acids were effective separated and determined under the chosen experimental conditions. Relative standard deviations(RSD)of precision was 0.06%~0.26%(n=6)and RSD of repeatability was 0.67%~4.85%(n=6).The recovery rates were in the range of 95.23%~104.76%. The method was convenient,rapid,accurate and applicable to determine organic acids in kimchi.