Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-10-07 DOI:10.1080/19476337.2022.2125585
Tianyu Wang, Mei Lin, Xianju Feng, Peng Wang, Xuedan Cao, Weiqing Zhang
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引用次数: 3

Abstract

ABSTRACT High performance liquid chromatography (HPLC) methods have been established for simultaneously determining the 10 organic acids in fruit or soil. Two liquid chromatographic (LC) columns with reversed phase (RP) (Titank C18) and hydrophilic interaction (HILIC) (Poroshell 120 HILIC-Z) were selected to separate organic acids in molecular or ionic state, respectively. Meanwhile, the mobile phases had different solvents and pH values in the two states. Results indicated that these two columns can complement each other and avoid various matrix interferences. The limits of detection (LOD) of organic acids (S/N ≥ 3) were 0.002–0.521 μg∙mL−1 in the molecular state and 0.003–0.459 μg∙mL−1 in the ionic state, and the corresponding limits of quantification (LOQ) (S/N ≥ 10) were 0.007–1.737 μg∙mL−1 and 0.009–1.530 μg∙mL−1. The above methods can provide a technical support for the analysis of organic acid components in other matrices.
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基于反相色谱和亲水相互作用色谱的10种有机酸的建立方法及比较
摘要建立了同时测定水果或土壤中10种有机酸的高效液相色谱法。选择具有反相(RP)(Titank C18)和亲水相互作用(HILIC)(Poroshell 120 HILIC-Z)的两个液相色谱(LC)柱分别分离分子或离子状态的有机酸。同时,在两种状态下,流动相具有不同的溶剂和pH值。结果表明,这两列可以相互补充,避免各种矩阵干扰。有机酸(S/N)的检测限 ≥ 3) 为0.002–0.521 μg∙mL−1处于分子状态,0.003–0.459 离子状态下的μg∙mL−1,以及相应的定量限(LOQ)(S/N ≥ 10) 为0.007–1.737 μg∙mL−1和0.009–1.530 μg∙mL−1。上述方法可为其他基质中有机酸成分的分析提供技术支持。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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