高效液相色谱测定荔枝果肉中的糖、酸和维生素C

用高效液相色谱法测定荔枝果肉中的可溶性糖、有机酸和维生素C,得到分离良好的色谱图,且测定精确灵敏、回收率高、重复性好,是一种简单、快速、准确测定的方法。应用该法测定了妃子笑和糯米糍荔枝果肉样品,结果表明荔枝果肉中的可溶性糖主要为蔗糖、葡萄糖和果糖;妃子笑果肉主要的糖是还原糖,而糯米糍中主要为蔗糖。荔枝果肉中主要的有机酸为苹果酸和酒石酸,2个品种果肉维生素C含量差异较大,妃子笑的维生素C含量是糯米糍的3倍。

Measurement of sugars, organic acids and vitamin C in litchi fruit by high performance liquid chromatography

The use of HPLC method enabled us to successfully study the individual sugars and organic acids in the aril of litchi fruit. HPLC chromatograms with very good separate effect were obtained. The high coefficient of correlation, repeatability and recoveries suggested that HPLC is a very good method in detecting organic acids and soluble sugars. The aril sugars, organic acids and reduced ascorbic acid (vitamin C) were measured in two major litchi cultivars (Feizixiao and Nuomici) in Guangdong province at fruit maturity. Glucose, fructose and sucrose are the predominant sugars in the aril of litchi fruit. Feizixiao accumulated more reduced sugar than sucrose, while Nuomici accumulated more sucrose than reduced sugar. The dominant organic acids were tartaric and malic acid. The vitamin C content in the aril of Feizixiao was 2 times higher than that of Nuomici.