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投稿时间：2019-10-11
投稿时间：2019-10-11
中文摘要: 建立一种可以同时测定调味果蔬汁饮品中草酸、柠檬酸、酒石酸、苹果酸、乙酸的加压毛细管电色谱法。样品加入10%乙醇提取并超声30 min，检测的流动相为80%乙腈-水（含0.05 mol/L KH2PO4，pH 2.5），施加+5 kV电压进行分离，二极管阵列检测器的检测波长为210 nm，并以外标法峰面积定量。结果表明，5种目标物在1.0 μg/mL～50.0 μg/mL浓度范围内线性良好，检出限范围为0.20 mg/kg～0.30 mg/kg，定量限范围为0.60 mg/kg～1.0 mg/kg，加标回收率达到90.5%～95.7%。该方法具有操作简单、专属性强、灵敏度高等优点，可满足调味果蔬汁饮品中多种有机酸的检测要求。
Abstract:A pressurized capillary electrochromatography method was developed for the simultaneous determination of oxalic acid，citric acid，tartaric acid，malic acid and acetic acid in seasoned fruit and vegetable drinks.Samples were extracted with 10% ethanol and ultrasound for 30 minutes，and the separation use 80% acetonitrile-water（0.05 mol/L KH2PO4buffer salt solution of pH 2.5）as mobile phase，with+5 kV applied voltage and diode array detector by 210 nm to detect and external standard method peak area quantification.The linear range of five objects was in the range of 1.0 μg/mL-50.0 μg/mL.The detection limit was 0.20 mg/kg-0.30 mg/kg and the quantitative limit was 0.60 mg/kg-1.0 mg/kg.The recovery rate was 90.5%-95.7%.This method had the advantages including simple operation，high sensitivity and good selectivity，which could meet the determination requirements of various organic acids in seasoned fruit and vegetable drinks.
keywords: pressurized capillary electrochromatography seasoned fruit and vegetable drinks organic acids
文章编号：202018029 中图分类号： 文献标志码：
基金项目:信阳农林学院首批重点学科培育学科建设项目（ZDXK201705）
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