高效液相色谱-蒸发光散射法检测发酵乳饮料中5种糖的含量

Determination of 5 kinds sugars in fermented milk drink by high performance liquid chromatography-evaporative light scattering

中文关键词:  高效液相色谱-蒸发光散射法  发酵乳饮料  果糖  葡萄糖  蔗糖  麦芽糖  乳糖

英文关键词:high performance liquid chromatography-evaporative light scattering  fermented milk drink  fructose  glucose  sucrose  maltose  lactose

中文摘要:

      目的 建立一种高效液相色谱-蒸发光散射法(high performance liquid chromatography-evaporative light scattering, HPLC-ELSD)测定发酵乳饮料中果糖、葡萄糖、蔗糖、麦芽糖和乳糖的分析方法。方法 样品经乙腈-水提取, 过膜后上机检测, 采用XBridge糖分析色谱柱(250 mm×4.6 mm, 3.5 μm)分离。以乙腈:水(75:25, V:V) 作为流动相, 流速为1.0 mL/min, 蒸发光检测器的参数为漂移管温度为65 ℃, 氮气压力30 psi, 外标法定量。结果 5种糖在0.1~1.0 mg/mL浓度范围内线性良好, 相关系数均大于0.999, 检出限为0.05~0.2 g/100 g, 标准品回收率在92.5%~97.5%之间, 相对标准偏差(relative standard deviation, RSD)均小于2.8%(n=6)。结论 该方法前处理简单、灵敏度高和检测速度快, 适用于发酵乳饮料中果糖、葡萄糖、蔗糖、麦芽糖和乳糖的定量检测。

英文摘要:

      Objective To establish a method for determination of fructose, glucose, sucrose, maltose and lactose in fermented milk drink by high performance liquid chromatography-evaporative light scattering (HPLC-ELSD). Methods The samples were extracted by acetonitrile-water, and detected on the machine after flittered membrane. The separation of targeted compounds was performed on a XBridge sugar analysis chromatography column (250 mm×4.6 mm, 3.5 μm) using acetonitrile-water (75:25, V:V) as mobile phase. The flow rate was 1 mL/min, the parameters of the evaporative photodetector were a drift tube temperature of 65 ℃ and a nitrogen pressure of 30 psi. And samples were quantified by external standard method. Results The 5 kinds of sugars had good linearity in the concentration range of 0.1-1.0 mg/mL, the correlation coefficient was greater than 0.999, the limit of detection was 0.05-0.2 g/100 g, and the standard recovery rate was between 92.5%-97.5%, and relative standard deviation (RSD) were less than 2.8% (n=6). Conclusion This method has the advantages of simple pretreatment, high sensitivity and fast detection speed, which is suitable for quantitative detection of fructose, glucose, sucrose, maltose and lactose in fermented milk beverages.