高效液相色谱法测定凉茶饮料中甘草酸的含量

[目的]建立凉茶饮料中甘草酸的含量测定方法。[方法]样品经流动相溶解,采用C18色谱柱分离,以甲醇∶0.2 mol/L醋酸铵∶冰醋酸(V/V=70∶29∶1)为流动相,流速为1.0 ml/min,波长为250 nm进行测定,以保留时间进行定性,峰面积进行定量。[结果]甘草酸在1.0～80.0μg/ml范围内线性关系良好,回归方程为y=(8.55×10-5)x-0.599(r=0.999 7),最低检出限为1.0 mg/kg,定量限为3.0mg/kg,加标回收率为94.8%～110.1%,RSD为1.19%～4.16%(n=6)。[结论]该方法准确度高、灵敏度好、检出限低、实用性强,适用于凉茶饮料生产质量的控制及市场监管。

Determination of Glycyrrhizic Acid Content in Cool Tea Beverage Using High-performance Liquid Chromatography

[Objective] The aim was to establish a method for the determination of glycyrrhizic acid content in cool tea beverage.[Method] The samples extracted by the mobile phase,separated by C18 column,methanol-0.2 mol/L ammonium acetate-acetic acid(70∶29∶1) as mobile phase,the flow rate was 1.0 ml/min,the λ was 250 nm,qualitatived by the retention time and quantitatived by the peak area.[Result] There was better linear relation within the range of 1.0-80.0 μg/ml,the regression equation was y=(8.55×10-5)x-0.599(r=0.999 7),the minimum detection limit was 1.0 mg/kg,the limit of quantification was 3.0 mg/kg,the recovery was from 94.8% to 110.1%,the RSD was 1.19%-4.16%(n=6).[Conclusion] The method was accurate,sensitive,low detection limit and practical,it was very suitable for the production quality control and market oversight of cool tea beverage.