CAJ | 학술논문

建立利用高效液相色谱（HPLC）法分离和检测树莓果汁和果酒中9种有机酸的分析方法。本研究选用迪马Platisil ODS C18[4.6×250 mm ID，5μm]色谱柱，0.02 mol/L NaH2PO4(pH2.9)∶乙腈(98∶2)缓冲溶液为流动相，控制流速为0.5 mL/min，柱温30℃，检测波长213 nm，进样量20μL，可以较好地分离和测定树莓果汁和果酒中的有机酸。所建方法的相对标准偏差为0.34%～2.63%，回收率85%以上，有机酸的线性相关系数R2＞0.999。结果从树莓汁中检测出4种有机酸，以柠檬酸为主，含量为12.39 g/L；从树莓酒中检测出8种有机酸，仍以柠檬酸为主，含量比发酵前降低了13.56%。发酵产生了丙酮酸、乳酸、D-苹果酸和琥珀酸。该方法简便，具有较高的准确度和精密度。
건립이용고효액상색보（HPLC）법분리화검측수매과즙화과주중9충유궤산적분석방법。본연구선용적마Platisil ODS C18[4.6×250 mm ID，5μm]색보주，0.02 mol/L NaH2PO4(pH2.9)∶을정(98∶2)완충용액위류동상，공제류속위0.5 mL/min，주온30℃，검측파장213 nm，진양량20μL，가이교호지분리화측정수매과즙화과주중적유궤산。소건방법적상대표준편차위0.34%～2.63%，회수솔85%이상，유궤산적선성상관계수R2＞0.999。결과종수매즙중검측출4충유궤산，이저몽산위주，함량위12.39 g/L；종수매주중검측출8충유궤산，잉이저몽산위주，함량비발효전강저료13.56%。발효산생료병동산、유산、D-평과산화호박산。해방법간편，구유교고적준학도화정밀도。
In this study, the method for the separation and the detection of 9 kinds of organic acids in raspberry fruit juice and raspberry wine by HPLC was established. The separation was performed on the DIKMA Platisil ODS [4.6×250 mm I.D5μm]column , the mobile phase were 0.02 mol/L NaH2PO4 (pH2.9) and methanol-acetonitrile (98∶2) with flow rate of 0.5 mL/min, column temperature at 30℃, detection wave-length of 213 nm, and injection volume of 20μL.Under the detection conditions , organic acids in raspberry juice and wine could be successful-ly separated and determined with good linear relationships (correlation coefficients above 0.999). RSD was 0.34%~2.63%, and recovery rate was above 85%. 4 organic acids were detected in raspberry juice and citric acid was the main organic acid with its content as 12.39 g/L. There were 8 organic acids detected in raspberry wine and citric acid was still the main organic acid (its content decreased by 13.56%than that before the fermentation). Pyruvic acid, lactic acid, D-malic and succinic acid were produced during the fermentation. This method was simple with comparatively high accuracy and precision .