高效液相色谱法测定功能性食品中维生素C的含量.PDFVIP

7 4 Vol. 7 No. 4 2016 4 Journal of Food Safety and Quality Apr. , 2016 C 1 1 2 3 乔海燕 , 李 欢 , 郭兴辉 , 王雪敏 (1. , 113001; 2. , 450003; 3. , 450000) 摘 要: 目的 C 方法 Venusil XBP C18(L)(4.6 mm×250 mm, 5 m), 0.1%, 0.5 mL/min, 25 ℃, 245 nm, L-- , C , 20 L 结果 C 2.056~30.84 g/mL (r=0.9999), 0.03726 g/mL, 0.01242 g/mL, 99.89%, RSD 0.31%(n=6); L--结论 , C 关键词: ; ; C Determination of vitamin C in functional food by high performance liquid chromatography 1 1 2 3 QIAO Hai-Yan , LI Huan , GUO Xing-Hui , WANG Xue-Min (1. College of Chemistry, Chemical Engineering and Environmental Engineering, Liaoning Shihua University, Fushun 113001, China; 2. Henan Institute of Drug and Food Control, Zhengzhou 450003, China; 3. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China) ABSTRACT: Objective To establish a method of high performance liquid chromatography(HPLC) for the determination of vitamin C in functional food. Methods A Venusil XBP C 18 (L) column(4.6 mm×250 mm, 5 m) was used with 0.1% oxalic acid solution as mobile phase; the flow rate was 0.5 mL/min, the column temperature was 25 ℃, and the detection wavelength was set at 245 nm. After reduction by L-cysteine-triethylamin