Detection of organic acids in Chinese sauerkraut fermentation process with HPLC
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摘要: 目的 建立反相高效液相色谱法同时测定酸菜中6种有机酸,分析酸菜发酵过程中有机酸含量变化。方法 以Agilent C18 (5μm,250×4.6 mm)色谱柱, 0.05% H3PO4,甲醇(90:10)为流动相,在210 nm下检测,流速1.0 mL/min,测定乳酸菌接种发酵法和自然发酵法生产酸菜过程中有机酸含量的变化。结果 6种有机酸均能达到良好分离,相关系数为0.9995~0.9999,回收率为97.43%~98.56%,方法重现性和精确度良好。在酸菜发酵过程中,醋酸呈现先增加后降低的趋势,其他有机酸均在缓慢增加,接种发酵酸菜中乳酸、醋酸、草酸含量高于自然发酵品。结论 在相同发酵条件下,乳酸菌接种发酵生产的酸菜中有机酸含量高于自然发酵的,采用乳酸菌接种法可获得质量更优的酸菜。Abstract: Objective To detect 6 kinds of organic acid in Chinese sauerkraut and variations of the acids in Chinese sauerkraut fermentation process with high-performance liquid chromatography(HPLC).Methods Agilent C18 column(250 nm×4.6 mm,5μm) was applied with a mobile phase of 0.05% phosphoric acid-methol solution(90:10);the gradient was selected at a flow rate of 1.0 ml/min;the ultraviolet detector was set at 210 nm.The variations in organic acids contents in natural fermentation and inoculated fermentation of Chinese sauerkraut were compared.Results The correlation coefficient was from 0.9995 to 0.9999,and the recovery rate of organic acids in the Chinese sauerkraut samples varied from 97.43% to 98.56%.During the fermentation process,acetic acid content increased first and then decreased,while contents of other acids increased gradually.The contents of lactic,acetic,and oxalic acid in inoculated fermentation were higher than those in natural fermentation.Conclusion The contents of organic acids in Chinese sauerkraut processed with inoculated fermentation are higher than those with natural fermentation.
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Key words:
- organic acid /
- HPLC /
- Chinese sauerkraut /
- fermentation process
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