[Objective J The aim was to establish a method for the determination of glycyrrhizic acid content in cool tea beverage. [ Method J The samples extracted by the mobile phase, separated by C18 column,methanol -0. 2 mol/L ammonium acetate-acetic acid (70: 29: 1) as mobile phase, the flow rate was 1. 0 ml/min, the λ was 250 nm, qualitatived by the retention time and quantitatived by the peak area. [ Result ] There was better linear relation within the range of 1. 0 - 80. 0 μg/ml, the regression equation was y = (8. 55 x 10 ) x - 0. 599 (r = 0. 999 7) ,the minimum detection limit was 1. 0 mg/kg,the limit of quantification was 3. 0 mg/kg, the recovery was from 94. 8% to 110. 1% , the RSD was 1. 19% -4.16% (n =6). [Conclusion] The method was accurate, sensitive, low detection limit and practical, it was very suitable for the production quality control and market oversight of cool tea beverage.%[目的]建立凉茶饮料中甘草酸的含量测定方法.[方法]样品经流动相溶解,采用C18色谱柱分离,以甲醇:0.2 moL/L醋酸铵:冰醋酸(V/V=70∶29∶1)为流动相,流速为1.0 ml/min,波长为250 nm进行测定,以保留时间进行定性,峰面积进行定量.[结果]甘草酸在1.0～80.0 μg/ml范围内线性关系良好,回归方程为y=(8.55×10-5)x-0.599(r =0.999 7),最低检出限为1.0 mg/kg,定量限为3.0mg/kg,加标回收率为94.8％～110.1％,RSD为1.19％ ～4.16％ (n =6).[结论]该方法准确度高、灵敏度好、检出限低、实用性强,适用于凉茶饮料生产质量的控制及市场监管.
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