摘要
分析了青梅酱的可溶性固形物、总酸、还原糖等主要成分,并采用高效液相色谱法对其中的草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸及琥珀酸等7种有机酸进行了测定。有机酸分析采用的色谱柱为Zorbax SB-Aq C18(4.6×250 mm,5μm),流动相为0.01 mol/L KH2 PO4(pH 2.8),流速为1 mL/min,柱温30℃,检测波长215 nm。有机酸的回收率为75.4%～121.0%;相对标准偏差为:0.78%～2.12%,检出限为0.022～1.290μg/mL。结果表明,青梅酱可溶性固形物为59.45%,总酸为12.29%,总还原糖为35.70%,青梅酱含有7种有机酸,其中主要的有机酸是柠檬酸和苹果酸。
The contents of soluble solids,total acids and reducing sugars in Prunus mume sauce were analyzed,and the profile of organic acids,including oxalic acid,tartaric acid,malic acid,lactic acid,acetic acid,citric acid and succinic acid,was investigated with HPLC.The chromatographic column used was Zorbax SB-Aq C18（4.6×250 mm,5 μm）.The conditions were as follows： mobile phase 0.01 mol·L-1 KH2PO4（pH 2.8）,flow rate 1 mL/min,column temperature 30 ℃ and detection wavelength 215 nm.The recovery rate of organic acid was from 121.0% to 75.4%.The relative standard deviation was in the range of 0.78% to 2.12%.The detection limit ranged from 0.022～1.290 μg/mL.The results showed that the content of soluble solids,total acids and total reducing sugars were 59.45%,12.29% and 35.70%,respectively.Seven kinds of organic acids were detected in Prunus mume sauce,which were comparable with the contents of organic acids in Prunus mume fruit.
出处
《现代食品科技》
EI
CAS
2011年第9期1150-1153,共4页
Modern Food Science and Technology
基金
广东省科技计划项目(2009B020410003)
关键词
青梅酱
有机酸
总酸
高效液相色谱法
Prunus mume sauce
organic acids
total acids
High performance liquid chromatography
