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利用高效液相色谱法测定山楂汁经过树脂柱层析处理后流出液中草酸、酒石酸、苹果酸、柠檬酸、琥珀酸5种单一有机酸含量,探讨山楂汁中主要有机酸在树脂吸附与解吸附过程中的变化规律,为降酸后果汁口感的改变原因提供依据。5种有机酸达到饱和的先后顺序:琥珀酸,草酸,苹果酸,酒石酸,柠檬酸;吸附过程中5种有机酸总含量与总滴定酸含量分别降低26.71%和40.54%;在吸附阶段,有机酸对树脂吸附位点存在竞争性,出现柠檬酸作为洗脱液将其他有机酸洗脱的现象;由于不完全解吸附,树脂吸附能力随树脂柱层析次数的增加而降低。
Abstract：The organic acids of hawthorn fruit juice which treated by the resin column chromatography, including oxalic, tartaric, malic, citric, succinic acid, were determined by high performance liquid chromatography. The changing laws of major organic acids in the processes of adsorption and desorption were studied. The laws can provide the basis for the reason of the change of fruit juice taste after reducing acid. The sequence, which five kinds of organic acids reached saturation, was as follows: succinic, oxalic, malic, tartaric, citric acid. The total contents of five kinds of organic acids and titration acids decreased 26.71% and 40.54%, respectively; and other organic acids can be eluted by citric acid due to the existence of competitive between organic acids and resin active sites in the process of the adsorption. In addition, the adsorption capability reduced with the increased of the number of resin column chromatography because of the incomplete desorption.
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基本信息:
DOI：10.16026/j.cnki.iea.2017010056
中图分类号:TS255.44;O658.1
引用信息:
[1]井丽丽,吴志莲,董艳琳,等.山楂汁树脂柱层析过程中主要有机酸变化规律探讨[J].离子交换与吸附,2017,33(01):56-64.DOI:10.16026/j.cnki.iea.2017010056.
基金信息:
山东省自然基金(ZR2011CM026);; 烟台大学研究生科技创新基金(YJSY201521)
2017-02-20
2017-02-20