建立HPLC-RI法同时测定食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的含量。采用Inertsil NH2色谱柱（5μm，4.6 mm×250 mm），乙腈∶水（80∶20，体积比）为流动相，流速1.0 mL/min，柱温30℃。果糖、葡萄糖、蔗糖、麦芽糖、乳糖的线性范围分别是3.9116μg～156.4655μg（r=0.9996）、3.1887μg～127.5491μg（r=0.9996）、2.6983μg～107.9337μg（r=0.9991）、4.2909μg～171.6354μg（r=0.9998）、3.7309μg～149.2377μg（r=0.9996）；平均加样回收率分别为98.6%、98.4%、97.8%、97.8%、99.2%，RSD分别为1.28%、1.70%、1.63%、1.55%、1.81%。%A HPLC method for simultaneous determination of five components including fructose,glucose,su-crose,maltose,lactose in food was established. The chromatographic separation was achieved on a Inertsil NH2 colum(5μm,4.6 mm×250mm) and the column temperature was 30℃. The mobile phase was consisted of ace-tonitrile-water (80:20),the flow rate was 1.0 mL/min. The linear range of fructose,glucose,sucrose,maltose, lactose,were 3.911 6μg-156.465 5μg (r=0.999 6),3.188 7μg-127.549 1μg (r=0.999 6),2.698 3μg-107.933 7μg(r=0.999 1),4.290 9μg-171.635 4μg(r=0.999 8),3.730 9μg-149.237 7μg(r=0.999 6). The average recoveries were 98.6%(RSD=1.28%),98.4%(RSD=1.70%),97.8%(RSD=1.63%),97.8%(RSD=1.55%),99.2%(RSD=1.81%),respectively.
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