| 离子排斥色谱法测定苹果醋中的有机酸 |
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| 引用本文： | 周建科,李路华,岳强,张前莉.离子排斥色谱法测定苹果醋中的有机酸[J].中国酿造,2005(12):53-55. |
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| 作者姓名： | 周建科 李路华 岳强 张前莉 |
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| 作者单位： | 河北大学理化分析中心,河北省分析科学技术重点实验室,河北,保定,071002 |
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| 摘 要： | 采用离子排斥色谱法分离测定了苹果醋中有机酸的含量，考察了流动相组成、流速、柱温对分离检测的影响。6种有机酸的检测限在9．17mg／L-78．0mg／L之间，各组分回收率除草酸外均在90％-110％之间。主要存在的有机酸为柠檬酸、DL-苹果酸、琥珀酸和乙酸。
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| 关 键 词： | 离子排斥色谱法 有机酸 苹果醋 |
| 文章编号： | 0254-5071（2005）12-0053-03 |
| 收稿时间： | 2005-06-21 |
| 修稿时间： | 2005-09-26 |
Determination of organic acids in apple vinegar by ion exclusion chromatography |
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| ZHOU Jian-ke,LI Lu-hua,YUE Qiang,ZHANG Qian-li.Determination of organic acids in apple vinegar by ion exclusion chromatography[J].China Brewing,2005(12):53-55. |
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| Authors: | ZHOU Jian-ke LI Lu-hua YUE Qiang ZHANG Qian-li |
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| Abstract: | The ion exclusion chromatographic method was proposed for determinatio n of organic acids in apple vinegar.The effects of mobile phase composition,f low rate and column temperature on separation and detection were investigated.T he detection limits of the six organic acids were between 9.17 and 78.0 mg/L,an d the recovery rates of the organic acids except oxalic acid were between 90% an d 110%.Citric acid,DL-malic acid,succinic acid and acetic acid were the main organic acids existed in the apple vinegar. |
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| Keywords: | ion exclusion chromatography organic acids apple vinegar |
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