高效液相色谱法同时测定泡蒜中的有机酸Simultaneous Determination of Organic Acids in Pickled Garlic by HPLC
叶秀娟,郑炯
摘要(Abstract)：
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(4.6mm×250mm,5μm),流动相为0.01mol/L磷酸氢二铵(pH 2.5)和甲醇溶液,流速0.6mL/min,柱温30℃,检测波长220nm。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0.001~1.000mg/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。
关键词(KeyWords)： 泡蒜;高效液相色谱法;有机酸;同时测定
基金项目(Foundation): 中央高校基本科研业务费专项资金资助(XDJK2013C131)
作者(Author): 叶秀娟,郑炯
参考文献(References)：
- [1]Ankri S,Mirelman D.Antimicrobial properties of allicin from garlic[J].Microbes and Infection[J].1999,1(2):125-129.
- [2]Cirkovic I,Jovalekic M,Jegorovic B.In vitro antibacterial activity of garlic and synergism between garlic and antibacterial drugs[J].Archives of Biological Sciences,2012,64(4):1369-1375.
- [3]Li Lun,Sun Tiantian,Tian Jinhui,et al.Garlic in clinical practice:an evidence-based overview[J].Critical Reviews in Food Science and Nutrition.2013,53(7):670-681.
- [4]Haider S,Naz N,Khaliq S,et al.Repeated administration of fresh garlic increases memory retention in rats[J].Journal of Medicinal Food,2008,11(4):675-679.
- [5]Morihara N,Nishihama T,Ushijima M,et al.Garlic as an anti-fatigue agent[J].Molecular Nutrition&Food Research,2007,51(11):1329-1334.
- [6]Morihara N,Sumioka I,Ide N,et al.Aged garlic extract maintains cardiovascular homeostasis in mice and rats[J].Journal of Nutrition,2006,136(3):777S-781S.
- [7]Seo D Y,Lee S R,Kim H K,et al.Independent beneficial effects of aged garlic extract intake with regular exercise on cardiovascular risk in postmenopausal women[J].Nutrition Research and Practice,2012,6(3):226-231.
- [8]张龙翔,张庭芳,李令媛.生化实验方法技术[M].北京:高等教育出版社,1981:115-118.
- [9]朱晓兰,高芸,苏庆德.毛细管气相色谱法测定番茄中的非挥发性有机酸、高级脂肪酸和低分子量糖类[J].食品科学,2004,25(9):152-157.
- [10]黄志先,戴仁泽.荧光分光光度法定量测定葡萄酒中苹果酸含量[J].食品与发酵工业,1985(6):26.
- [11]雷东锋.现代生物化学与分子生物学仪器与设备[M].北京:科学出版社,2006:222.
- [12]杨君,贺云川,何家林,等.榨菜腌制过程中有机酸变化[J].食品科学,2012,33(19):182-187.
- [13]朱薇,夏延斌,毛友辉.高盐腌雪菜坯低盐化前后有机酸的对比研究[J].现代食品科技,2006,22(3):76-78.
- [14]贾洪锋,贺稚非,李洪军,等.高效液相色谱法测定发酵辣椒中的有机酸[J].食品科学,2008,29(3):374-379.
- [15]唐苗苗,刘翼翔,毛婷,等.高效液相色谱法测定北五味子有机酸含量[J].食品工业科技,2012,33(15):328-330.
- [16]袁玲,黄建安,龚志华,等.茯砖茶有机酸反相高效液相色谱分析方法建立及其应用[J].中国农学通报,2011,27(30):246-252.
- [17]Beato V M,Sanchez A H,Castro A de,et al.Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic[J].Journal of Agricultural and Food Chemistry,2012,60(13):3485-3491.
- [18]邹月利.离子色谱法测定腌制大蒜中亚硫酸盐含量[J].食品工业科技,2006,27(8):172-173.
- [19]Montano A,Casado F J,De Castro A,et al.Vitamin content and amino acid composition of pickled garlic processed with and without fermentation[J].Journal of Agricultural and Food Chemistry,2004,52(24):7324-7330.
- [20]Casado F J,Lopez A,Rejano L,et al.Nutritional composition of commercial pickled garlic[J].European Food Research and Technology,2004,219(4):355-359.
- [21]谭丽贤.固相萃取-高效液相色谱法测定酱油中的7种有机酸[J].现代食品科技,2012,28(7):871-874.
- [22]马瑞,欧阳嘉,李鑫,等.高效液相色谱法同时测定生物质乳酸发酵液中有机酸及糖类化合物[J].色谱,2012,30(1):62-66.