论文部分内容阅读
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.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-pack GIST 5μm C18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.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)DL-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);精密度检测,相对标准偏差RSD在0.081-1.2%(n=5),精密度好;回收率在86-116%,且RSD均<3.0%.该方法快速简便,准确度高,适合泡菜中有机酸的检测.“,”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. 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 1mL/min, the column temperature and detection wavelength were set as 40℃ and 210nm, add the qualitative and external standard quantitative analysis of organic acids in pickle were carried out under the condi-tion of 20μL. 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) DL-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 regres-sion 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%. This method is an accurate, rapid, and applicable method to deter-mine organic acids in pickle.