高效液相色谱法同时测定泡蒜中的有机酸

摘要

建立了 HPLC 同时测定泡蒜中有机酸含量的分析方法。通过色谱条件的优化,确定了泡蒜中有机酸含量测定的最佳色谱条件：色谱柱为 Agilent ZORBAX SB-Aq(4.6 mm×250 mm,5μm),流动相为0.01 mol/L 磷酸氢二铵(pH 2.5)和甲醇溶液,流速0.6 mL/min,柱温30℃,检测波长220 nm。在此条件下,酒石酸等6种有机酸可得到很好的分离和测定。该方法各种酸的线性范围为0.001~1.000 mg/mL,标准曲线相关系数均在0.9999以上,精密度检测 RSD 为0.07%~0.36%(n=5),重复性检测 RSD 为0.43%~4.64%(n=5),回收率为96.25%~105.57%。该方法简单、快捷、准确、重复性好,可应用于泡蒜成品中有机酸的同时测定。%A high performance liquid chromatographic method for the simultaneous determination of organic acids content in pickled garlic is established.Through the optimization of chromatographic conditions to determine the optimal chromatographic conditions of organic acids content in pickled garlic:an Agilent ZORBAX SB-Aq (4.6 mm×250 mm,5 μm)column is used to separate the organic acids.The mobile phase is 0.01 mol/L (NH 4 )2 HPO4 (pH 2.5)and methanol solution at a flow rate of 0.6 mL/min.The column temperature and UV detection wavelength are set as 30 ℃ and 220 nm, respectively.Tartaric acid and the other five organic acids could be successfully separated and determined at the chosen experimental conditions.All the calibration curves for these organic acids display a good linear relationship with correlation coefficients above 0.9999,precision RSD of 0.07%~0.36% (n=5)and repeatability RSD of 0.43%~4.64% (n=5).The recovery rates of six organic acids are in the range of 96.25% ~ 105.57%.This method is convenient,rapid,accurate and reproducible.It can be applicable to determine organic acids in pickled garlic.