离子色谱法检测蜂蜜和葡萄酒中的蔗糖、葡萄糖和果糖

建立离子色谱法同时分离检测蜂蜜和葡萄酒中的蔗糖、葡萄糖和果糖的分析方法。用METROSEP CARB 1(150mm × 4.0mm)阴离子交换分离柱和脉冲安培检测器，对淋洗分离条件进行优化。选择10mmol/L NaOH 为淋洗液，淋洗液流速1.0mL/min，总分析时间25min。蔗糖、葡萄糖、果糖的检测限分别为0.085、0.126、1.072mg/L(进样体积20μL)。混标溶液连续8 次进样，峰高的相对标准偏差为3.12%～10.56%，保留时间的相对标准偏差为2.36%～3.25%。样品测定的回收率为90.0%～99.5%。该方法具有样品前处理简单，灵敏度高，快速有效等优点，可为蜂蜜和葡萄酒质量检测提供一个简单有效的方法。

Determination of Sucrose,Glucose and Fructose in Honey and Wine by Ion Chromatography

An ion chromatographic method has been developed for the determination of sucrose, glucose and fructose in honey and wine. The optimal chromatographic conditions were investigated for the separation on METROSEP CARB 1 (150 mm × 4.0 mm) anion exchange column. Pulsed amperometric detector was used for detection. Elutions were performed using 10.0 mmol/L NaOH at a flow rate of 1.0 mL/min. The total analysis time was 25 min. The detection limits for sucrose, glucose, fructose were 0.085, 0.126 mg/L and 1.072 mg/L (20 μL injection), respectively. The RSDs of peak height for 8 consecutive determinations were between 3.12% and 10.56%, and the RSDs of retention time were between 2.36% and 3.25%. The spike recoveries ranged from 90.0% to 99.5%. This method is characteristic of simple sample pretreatment, high sensitivity and shorter analysis time, and can provide a simple and efficient method for the determination of honey and wine.