啤酒中游离酚酸的HPLC_ECD测定.pdf

212 2005, Vol. 26, No. 4 食品科学 ※分析检验 啤酒中游离酚酸的HPLC-ECD测定 1 ,2 2 1 1 2 曹 炜 ，索志荣 ，陈卫军 ，宋纪蓉 ，郑建斌 ( 1.西北大学食品科学与工程系，陕西 西安 710069 ； 2.西北大学电分析科学研究所，陕西 西安 710069) 摘 要：本文采用高效液相色谱- 电化学检测方法，测定了5 种啤酒中的没食子酸、原儿茶酸、咖啡酸、丁香 酸、p- 香豆酸和阿魏酸等6 种游离酚酸的含量。在色谱柱为Hypersil ODS 柱(250mm ×4.0mm,5.0 μm)，流动相为 甲醇-2 % 醋酸，梯度洗脱，流速为0.8ml/m in ，检测电压为700mV ，柱温为30 ℃的条件下，啤酒中的6 种酚酸可 以得到很好的分离。该方法是一种快速简便、灵敏准确的分析方法，可以为啤酒的质量控制提供科学依据。 关键词： 啤酒；游离酚酸；液相色谱；电化学检测 Analysis on Six Free Phenolic Acidsin Beer by HPLC with Electrochemical Detection 1,2 2 1 1 2 CAO Wei ，SUO Zhi-rong ，CHEN Wei-jun ，SON G Ji-rong ，ZHENG Jian-bin (1.Department of Food Science and Technology, N orthwest University, Xian 710069, China ； 2.Institute of Electroanalytical Chemistry, Northwest University, Xian 710069, China) Abstract ：In a previous study a HPLC-ECD method for determ inin g simu ltaneously o f six kin ds of p hen olic acid s( protocatechuic acid, p-coumaric acid, syingic acid, gallic acid, caffeic acid and ferulic acid) in five different types of beer was established. Six kinds of phenolic acids were separated satisfactorily when RP-HPLC with Electrochemical Detection(HPLC- ECD) was used. The phenolic acids were analyzed on hypersil ODS column(250mm ×4.0mm,5.0 μm) and a gradient elution program was performed with CH3OH-2% HAc as a flow phase. The flow rate was 0.8ml/min . The detection was done at 700mV at column temperature 30 ℃. A rapid, sensitive and accurate method for the determination of six kinds of phenolic acids was founded. This study might provide a scientific basis for the quality control of beer. Key words：beer ；free ph