高效液相色谱法测定镇江香醋醋酸发酵过程中果糖和葡萄糖含量

摘要

A fermentation of Zh treated with a Czs novel method was proposed for the determination of fructose and glucose content during acetic acid enjiang aromatic vinegar by high performance liquid chromatographic. Vinegar samples were pre- solid-phase extraction column. The chromatographic separation was performed on a Cosmosil sugar- D column at temperature of 35~C. The mobile phase, a mixture of acetonitrile-water(78: 22,v/v) ,was delivered at a flow of 1.0 mL/min. The analytes were detected using RI (Refractive index) detector and quantified by external standard method. The results showed that the linear ranges were wide, and the average recoveries ranged from 96.28% to 96.69%. This method is rapid, accurate, and suitable for the determination of fructose and glucose con- tent during vinegar fermentation.%建立了果糖和葡萄糖的高效液相色谱（HPLC）分析方法,并用于镇江香醋醋酸发酵过程中单糖含量的分析。分析条件：醋醅浸出液用C18固相萃取小柱进行预处理,以Cosmosil Sugar-D作为分离柱,乙腈∶水（78∶22,v/v）为流动相,柱温35℃,流速1.0 mL/min,示差折光检测器进行检测。结果表明,该方法具有良好重复性和准确度,平均加标回收率为96.28%～96.69%。该研究结果为食醋酿造过程中果糖和葡萄糖含量的定量分析提供了一种高效快速的测定方法。