HPLC法测定新疆特色葡萄干中的嘧啶磺酸

林江丽; 朱亚娟; 王金霞; 王吉德

doi:10.13568/j.cnki.651094.2017.04.004

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HPLC法测定新疆特色葡萄干中的嘧啶磺酸

更新时间：2026-01-21

- HPLC法测定新疆特色葡萄干中的嘧啶磺酸
- Journal of Xinjiang University (Natural Science Edition in Chinese and English) Vol. 34, Issue 4, Pages: 398-401(2017)
- 作者机构：
  
  新疆大学化学化工学院
- 作者简介：
- 基金信息：
- DOI：10.13568/j.cnki.651094.2017.04.004
  CLC： O657.72;TS255.7
- Published：2017
- 稿件说明：
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[1]林江丽,朱亚娟,王金霞,等.HPLC法测定新疆特色葡萄干中的嘧啶磺酸[J],2017,34(04):398-401.
[1]林江丽,朱亚娟,王金霞,等.HPLC法测定新疆特色葡萄干中的嘧啶磺酸[J],2017,34(04):398-401. DOI： 10.13568/j.cnki.651094.2017.04.004.

DOI：10.13568/j.cnki.651094.2017.04.004.

摘要

无核葡萄在干制过程中添加的SO2及其盐类易与无核葡萄干中的VB1发生化学反应生成嘧啶磺酸而影响葡萄干的品质.为了对无核葡萄干中嘧啶磺酸的含量进行评价

本文建立了高效液相色谱法测定葡萄干中嘧啶磺酸的分析方法.结果显示

该方法的相关系数R2为0.999 7

平均回收率在91.4%~101.4%之间

RSD均小于3.62%.采用该法对三种葡萄干样品进行分析检测

结果显示

空白无核葡萄干中未检出嘧啶磺酸

SO2处理后的无核葡萄干中嘧啶磺酸含量高于商品无核葡萄干

该结果说明SO2处理对无核葡萄干中的VB1含量影响较大.本文建立的该方法准确、可靠

能较好的应用于SO2处理的葡萄干等食品样品中嘧啶磺酸的分析检测

为葡萄干等富含VB1且添加SO2及其盐类延长其货架期等食品中的嘧啶磺酸的定量分析提供参考.

Abstract

SO2 or its salts are often added to seedless grapes in the dry process

these sulphites easily reacted with VB1 and produced pyrimidine sulfonic acid and affected the quality of raisins.In order to evaluate the content of pyrimidine sulfonic acid in seedless raisins

a HPLC method for determination of pyrimidine sulfonic acid in raisins was established.The correlation coefficient is 0.999 7;average recoveries ranged from 91.4% to 101.4%

RSD was less than 3.62%.Three kinds of raisin samples were analyzed by this method;the results showed that no pyrimidine sulfonic acid was detected in without SO2-treated raisins

and the content of pyrimidine sulfonic acid in SO2-treated seedless raisins was higher than that of commercial seedless raisins.The results indicated that SO2 had a great effect on the content of VB1 in seedless raisins.The method established in this paper is accurate and reliable.It can be applied to the method for pyrimidine sulfonic acid analysis in SO2-treated raisins and other food samples

which provided reference for quantitative analysis of pyrimidine sulfonic acid in food such as raisins and foods which rich in VB1 and added sulphites to extend its shelf life.

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