利用HPLC检测SCCO2处理前后哈密瓜汁中单糖及有机酸含量变化的研究

糖和有机酸是哈密瓜汁中主要的风味营养物质，其含量的高低与哈密瓜汁的品质有密切的关系，因此，在超临界（SCCO2）处理前后，对哈密瓜汁中糖和有机酸的含量变化进行检测显得十分重要。本文利用反相高效液相色谱进行了检测方法考察，有机酸测定方法标准差在0．1095—0．7197之间，各种酸的线性相关系数R〉0．9993。糖测定方法保留时间标准差在0．0075—0．0098之间，各种糖的线性相关系数R〉0．99。结果表明：该方法具有高效、高灵敏度、检测组分多、检测速度快等优点，且线性范围良好、重现性好、回收率高，分析结果可靠，可广泛应用于果汁饮料的质量控制。

Research on the Change of Monosaccharide and Organic Acid in Hami Melon Juice before and after SCCO_2 with HPLC

The objective of this study was to determine the sugar and the organic acid content in hami melon juice between the sugar and the organic acid with supereritieal carbon dioxide （SCCO2） . Sugar and organic acid is the main Ha-mi melon juice flavor nutrients, the level of its content and quality of Ha-mi melon juice are closely relat- ed. In this paper, RP-HPLC method was tested inspection, the standard deviation of organic acids in the determina- tion of 0. 1095 ~ 0. 7197 between,all kinds of acid linear correlation coefficient R 〉0.9993. Determination of sug- ar in the standard deviation of 0.0075 - 0.0098 between, all kinds of sugar linear correlation coefficient R 〉 0.99. The results showed that ： The method is efficient, high sensitivity, multi-component testing, test speed, etc. , and the linear range of good, good reproducibility and high recovery rate, the results of the analysis reliable and can be widely used in quality control of juice drinks.