信阳师范学院学报（自然科学版）2013，Vol.26Issue(1)：49-53,5.DOI:10.3969/j.issn.1003-0972.2013.01.012
高效液相色谱法测定果蔬中维生素C含量
Determination of VitC Content in Fruits and Vegetables by HPLC
摘要
Abstract
The extraction method of VitC and determination method of VitC content were established by exploring the extraction and determination method of VitC in eight kinds of fruits and vegetables. The results showed that the VitC content had a good linear relationship when it was determined on Acclaim(R) C18 column (4.6 mm × 250 mm, 5 μm) , using the mobile phase of 0. 1% oxalic acid-methanol (95: 5 , V/V) at a flow rate of 1.0 mL · min-1 , with the detection wavelength in 254 nm at 30 ℃ of column temperature, and r = 0. 9998 ( n = 5 ) . The average recovery of standard VitC will up to 97.2% with RSD = 1. 12% when the extracting solution was 1.0% oxalic acid. Kiwifruit had the highest VitC content 18. 55 mg/g, followed by strawberry with the content of VitC 2 mg/g.关键词
果蔬/维生素C/高效液相色谱Key words
fruits and vegetables/ VitC/ HPLC分类
医药卫生引用本文复制引用
赵昕梅,远凌威,陈世锋,张苏锋..高效液相色谱法测定果蔬中维生素C含量[J].信阳师范学院学报（自然科学版）,2013,26(1):49-53,5.基金项目
信阳市科技局科技攻关项目(CGZH1018) （CGZH1018）
