现代食品科技2011，Vol.27Issue(9)：1150-1153,4.
青梅酱中的有机酸成分分析
Study of Main Composition and Organic Acid in Greengage sauce
摘要
Abstract
The contents of soluble solids, total acids and reducing sugars in Prunus mume sauce were analyzed, and the profile of organic acids, including oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid, was investigated with HPLC. The chromatographic column used was Zorbax SB - Aq C18 (4.6×250 mm, 5 μm). The conditions were as follows: mobile phase 0.01 mol·L-1 KH2PO4 (pH 2.8), flow rate 1 mL/min, column temperature 30 ℃ and detection wavelength 215 nm. The recovery rate of organic acid was from 121.0% to 75.4% . The relative standard deviation was in the range of 0.78% to 2.12%. The detection limit ranged from 0.022-1.290 ug/mL. The results showed that the content of soluble solids, total acids and total reducing sugars were 59.45%, 12.29% and 35.70%, respectively. Seven kinds of organic acids were detected in Prunus mume sauce, which were comparable with the contents of organic acids in Prunus mume fruit.关键词
青梅酱/有机酸/总酸/高效液相色谱法Key words
Prunus mume sauce/ organic acids/ total acids/ High performance liquid chromatography引用本文复制引用
林耀盛,杨春英,陈智毅,钟炜雄,刘学铭..青梅酱中的有机酸成分分析[J].现代食品科技,2011,27(9):1150-1153,4.基金项目
广东省科技计划项目(2009B020410003) （2009B020410003）
