气相色谱法（GC）和高效液相色谱法（HPLC）用于咖啡中有机酸定量分析的比较。

Comparison of GC and HPLC for the quantification of organic acids in coffee.

作者信息

Jham Gulab N, Fernandes Sergio A, Garcia Cleverson Fernando, da Silva Alexsandro Araujo

机构信息

Universidade Federal de Viçosa, Laboratório de Pesquisa em Produtos Naturais, Departamento de Química, Viçosa, MG 36.570-000, Brazil.

出版信息

Phytochem Anal. 2002 Mar-Apr;13(2):99-104. doi: 10.1002/pca.629.

DOI:10.1002/pca.629

PMID:12018030

Abstract

A GC and an HPLC method for the quantification of organic acids OAs in coffee have been compared. The GC procedure, employing trimethylsilyl derivatives, was found to be very tedious. The HPLC method, which employed an ion exchange column using a flow gradient of water containing 1% phosphoric acid and UV detection (210 nm), was found to be much simpler for the quantification of eight organic acids (oxalic, succinic, fumaric, malic, tartaric, citric, quinic and fumaric acids) in four representative coffee samples. The HPLC procedure was more convenient than that described in the literature since no pre-purification was required for quantification of the OAs.

摘要

比较了气相色谱法（GC）和高效液相色谱法（HPLC）对咖啡中有机酸（OA）的定量分析。采用三甲基硅烷基衍生物的GC方法非常繁琐。HPLC方法使用离子交换柱，流动相为含1%磷酸的水梯度洗脱，并采用紫外检测（210nm），该方法对四种代表性咖啡样品中的八种有机酸（草酸、琥珀酸、富马酸、苹果酸、酒石酸、柠檬酸、奎尼酸和富马酸）进行定量分析要简单得多。与文献中描述的方法相比，HPLC方法更方便，因为对有机酸进行定量分析时无需预纯化。