高效液相色谱法测定甘蓝泡菜发酵过程中的有机酸

摘要

建立同时测定泡菜中9种有机酸成分含量的高效液相色谱法,并利用该法测定甘蓝泡菜发酵过程中有机酸变化情况.色谱条件:以C18色谱柱(Agilent TC-C18)进行分离,流动相为甲醇:0.01 mol/L磷酸二氢钾(3∶97) (pH2.80),流速为l mL/min,检测波长为210 nm.在此条件下,可有效地对泡菜中9种有机酸进行分离、测定,精密度检测相对标准偏差为0.06％ ～0.26％(n=6),重复性检测相对标准偏差为0.67％ ～4.85％(n=6),加标回收率为95.23％ ～104.76％.该方法简单快捷、准确、重复性好,可用于泡菜中有机酸的测定.%A high performance liquid chromatographic(HPLC) method was established for the simultaneous determination of 9 organic acids in kimchi.This method was then used to determine the contents of organic acids in the fermentation process of cabbage kimchi.The procedure of HPLC analysis was carried out on a Agilent TC-C18 column using methanol and 0.01 mol/L potassium dihydrogen phosphate (3 ∶ 97) (pH2.80) as the mobile phase.The flow rate was 1 mL/min and the detection wavelength was 210 nm.The nine organic acids were effective separated and determined under the chosen experimental conditions.Relative standard deviations(RSD) of precision was 0.06％ ～0.26％ (n =6) and RSD of repeatability was 0.67％ ～ 4.85％ (n =6).The recovery rates were in the range of 95.23％ ～ 104.76％.The method was convenient,rapid,accurate and applicable to determine organic acids in kimchi.