| 气相色谱法测定苹果汁中芳香成分 |
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| 引用本文： | 吴燕华,李楠,刘文力. 气相色谱法测定苹果汁中芳香成分[J]. 广东化工, 2009, 36(7): 213-213,234 |
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| 作者姓名： | 吴燕华 李楠 刘文力 |
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| 作者单位： | 1. 中国农业大学,理学院,应用化学系,北京,100094
2. 中国农业大学,食品科学学院,北京,100094 |
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| 摘 要： | 建立一种测定苹果汁中芳香成分的气相色谱方法。该法采用毛细管柱（SE-54 50m×0．32mm×0．25μm）测定，采用正戊烷提取，在Likens-Nickerson装置中萃取的方法处理样品。方法的线性范围为0.06-1．0μg/L，相关系数r在0．99以上，相对标准偏差均小于10％，加标回收率在90％以上，方法最低检出限0．06μg／L（S/N=3），结果表明，该法在相同的线性浓度范围有很好的线性关系，分离良好。
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| 关 键 词： | 芳香成分 苹果汁 气相色谱 分析 |
Determination of Aromas in Apple Juice by Gas Chromatography |
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| Wu Yanhua,Li Nan,Liu Wenli. Determination of Aromas in Apple Juice by Gas Chromatography[J]. Guangdong Chemical Industry, 2009, 36(7): 213-213,234 |
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| Authors: | Wu Yanhua Li Nan Liu Wenli |
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| Affiliation: | Wu Yanhua1,Li Nan1,Liu Wenli2 (1. College of Applied Chemisty,China Agricultural University,Beijing 100094,2. College of Food Science,China) |
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| Abstract: | The method of gas chromatography for the determination of aromas in apple juice was established. The method for the determination of aromas with a (50 m×0.32 mm×0.25 μm)SE-54 quartz capillary column was established. The apple juice were extracted with n-pentane. It was purified by Likens-Nickorson. The liner range was between 0.06 ～ 1.0 μg/L ; correlation coefficient was above 0.99; the relative standard deviations(RSD) was below 10 %; the labeled recovery rates were above 90 %; the limit of determination(LOD) was 0.06 μg/L(S/N=3). The results showed that the method had higher linearity in the examined concentration range with correlation coefficients, the separation was fine. |
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| Keywords: | aromas apple juice GC analysis |
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