现代食品科技2018，Vol.34Issue(4)：258-263,6.DOI:10.13982/j.mfst.1673-9078.2018.04.038
高效液相色谱测定食品中抗坏血酸含量的方法优化
Determination of Ascorbic Acid Content in Food by the Optimized HPLC Method
摘要
Abstract
A method for the simultaneous determination of L-ascorbic acid, D-ascorbic acid and dehydroascorbic acid in food was established in this paper by optimizing and improving the sample extraction, extraction agent and mobile phase. Compared with mechanical homogenate, the liquid nitrogen freeze-grinding pretreatment could significantly improve the extraction rate, reduce the dosage of chemical reagents and simplify the pretreatment process for fruit and vegetable samples. 0. 019 mol/L sodium thiosulfate was added as a protective agent in the metaphosphoric acid to protect L-ascorbic acid from being oxidized. The results showed that the experiment did not be protected from light, and the extract remained stable within 24 h at 4 ℃. The baseline separation for different configurations of ascorbic acid in high concentration could be achieved by using potassium dihydrogen potassium–decylamine as the buffer solution. Ascorbic acid showed a good linear relationship in the range of 0. 5 mg/L to 200 mg/L and the detection limit was 0. 04 mg/100 g. The average recoveries were 99. 7％107. 3％ and the relative standard deviation was 3. 80％ (n=5). Consequently, it was of great significance to establish a standardized operating procedure for accurately determining the content of active ascorbic acid in food.关键词
抗坏血酸/同步测定/高效液相色谱/食品Key words
ascorbic acid/synchronous determination/HPLC/food引用本文复制引用
崔玲君,孙海新,李洁,赵美丽,周延培..高效液相色谱测定食品中抗坏血酸含量的方法优化[J].现代食品科技,2018,34(4):258-263,6.基金项目
山东省泰山产业领军人才工程项目(鲁政办字[2016]190号) （鲁政办字[2016]190号）
青岛市"人才特区"项目(2016) （2016）
山东半岛国家自主创新示范区发展建设资金项目(鲁科字[2017]41号) （鲁科字[2017]41号）
