摘要
采用高效液相色谱法,以0．1%的磷酸作为流动相,采用三种不同的提取液(3%的偏磷酸、3%的偏磷酸+8%乙酸、0．1%的草酸)对番石榴不同的果实部位的VC(L-抗坏血酸)含量进行了测定,结果表明:3%的偏磷酸+8%乙酸作为浸提液效果最好,对于三次取样的结果相对标准偏差最低(RSD=1．6%),回收率最高为98．5%;3%的偏磷酸提取效果次之;0．1%的草酸溶液提取效果最差,RSD=28．4%,回收率也很低(72．5%)。此外,不同部位的番石榴果肉VC含量也不一致,以靠近果皮的果肉含量最高,其次为果心,中部果肉含量最低。
Determination of vitamin C（VC） in guava fruits by HPLC with 0.1% orthophosphoric acid as the mobile phase was studied. Three different solutions were used to extract the VC.The method with 3% metaphosphoric acid-8% acetic acid showed high mean recoveries （98.5 %）, while the LC-extraction method with 0.1% oxalic acid was proved to be unacceptable in some cases with mean recoveries as low as 72.5%. The good precision（RSD=-1.6%） is achieved with the metaphosphoric acid-acetic acid LC-extraction method for determining VC in guava fruits with recovery as high as 98.5%, as a perfect routine analysis method. The content of VC in the fruit varied with different parts. The pulp close with the pericarp contained the higest content as 220.4mg/100g, while the middle part the lowest with only 85.78mg/100g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期292-295,共4页
Food Science
关键词
番石榴
VC
高效液相色谱
guava fruits
vitamin C
HPLC（high performance liquid chromatography）
