固态发酵食醋有机酸组成分析中样品预处理方法的研究

Study on pretreatment of traditional Chinese vinegar for the analysis of organic acids

摘要: 比较了4种大分子杂质沉淀方法和4种小分子杂质去除方法对食醋有机酸HPLC分析结果的影响。结果表明,亚铁氰化钾-硫酸锌法可有效地沉淀食醋样品中的生物大分子物质,Sep-PakC18固相萃取小柱可有效的去除样品中色素等小分子杂质。该方法简单、操作方便,成功地排除了食醋中蛋白、色素等复杂成分对有机酸HPLC分析的干扰。

Abstract: Effect of sample pretreatment on HPLC analysis of organic acids in traditional Chinese vinegars was studied.The result showed that macromolecules such as proteins and polysaccharides in vinegars were precipitated by potassium ferrocyanide and zinc sulfate, and micromolecules such as pigment and tannin were absorbed by C 18 solid phase-extraction cartridges.This method was simple, accurate and suitable for the determination of organic acids in traditional Chinese vinegars.