Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography
Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography
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DOI：
10.1016/j.jfca.2004.01.005
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发表时间：
2005-03-01
影响因子：
4.3
通讯作者：
Amati, A
中科院分区：
文献类型：
--
作者：
Chinnici, F;Spinabelli, U;Amati, A
建立了一种高效液相色谱法测定果汁中主要有机酸和糖的方法。采用离子排阻色谱法分离了草酸、柠檬酸、苹果酸、奎尼酸、半乳糖醛酸、抗坏血酸、琥珀酸和富马酸等9种酸和蔗糖、葡萄糖和果糖。尽管在合适的色谱条件下，抗坏血酸和脱氢抗坏血酸的定量受到影响的前到后者的柱上降解。对于所有其他分析物的方法表现出良好的精度和线性，并作为一个应用程序，18个商业果汁从4种不同的水果进行了测试。独立于水果，柠檬酸和苹果酸是果汁中的主要酸，其量分别为0.05至3.23 g/L和0.52至5.61 g/L。与其他水果相比，梨表现出最高含量的琥珀酸，可能是由于共洗脱相对高量的莽草酸。在一些果汁中，还发现了少量的奎宁酸、富马酸和半乳糖醛酸。最后，桃汁被证明是糖含量最高的，苹果汁是最低的。(C)2004年爱思唯尔公司All rights reserved.
An HPLC method for the determination of the main organic acids and sugars in fruit juices is proposed. Nine acids (including oxalic, citric, malic, quinic, galacturonic, ascorbic, succinic, and fumaric acid) and three sugars (sucrose, glucose and fructose) were separated by ion-exclusion chromatography using a resin-based Aminex HPX 87H column after a sample clean-up with Sax cartridges. In spite of the suitable chromatographic conditions, quantification of ascorbic and dehydroascorbic acids was affected by on-column degradation of the former into the latter. For all the other analytes the method showed a good precision and linearity and, as an application, eighteen commercial juices from 4 different fruits were tested. Independently from the fruit, citric and malic acids were the main acids in juices, with amounts varying from 0.05 to 3.23 g/L and from 0.52 to 5.61 g/L, respectively. Compared to other fruits, pears demonstrated the highest content of succinic acid, possibly due to the coelution of relatively high quantities of shikimic acid. In some juices, small amounts of quinic, fumaric and galacturonic acids were also found. Finally, peach juices were demonstrated to be the richest in sugars, with apple juices being the poorest. (C) 2004 Elsevier Inc. All rights reserved.