四种糖醇的HPLC-ELSD法测定及其热稳定性研究
Simultaneous Determination of Four Sugar Alcohols by HPLC-ELSD and the Sugar Alcohol Thermal Stability
采用高效液相-蒸发光散射检测器(HPLC-ELSD)法对四种糖醇（赤藓糖醇、木糖醇、山梨醇、麦芽糖醇）进行了同时检测分析并研究了其热稳定性。较佳的检测条件为Amide 80亲水柱，流速0.2 mL/min，柱温33 ℃，ELSD漂移管温度50 ℃，载气流速2.5 L /min。结果表明,四种糖醇的进样量在0.025 mg/mL～1.000 mg/mL范围内，线性关系良好.赤藓糖醇、木糖醇、山梨醇、麦芽糖醇的检测限分别为14.1、33.0、19.5、15.3 μg/mL，精密度（相对标准偏差RSD）分别为1.55 %、1.23 %、1.30 %、1.49 %。在不同加热温度和加热时间下，四种糖醇的热稳定性具有如下规律：木糖醇＞赤藓糖醇＞山梨醇＞麦芽糖醇。在食品热加工过程中，本研究对选择合适的糖醇种类具有一定的理论指导意义。
In this study, four kinds of sugar alcohols were simultaneously detected using HPLC-ELSD and the thermal stability of sugar alcohols was investigated. The optimum detection conditions were Amide 80 hydrophilic column, flow rate 0.2 mL / min, column temperature 33 ℃, ELSD drift tube temperature 50 ℃, carrier gas flow rate 2.5 L / min. In conclusion, the linearity of the four sugar alcohols was well in the range of 0.025 mg /mL ~ 1.000 mg /mL. The detection limits of erythritol, xylitol, sorbitol and maltitol were 14.1、33.0、19.5、15.3 μg/mL, and the relative standard deviations (RSDs) were 1.55 %, 1.23 %, 1.30 % and 1.49 %, respectively. The thermal stability of four sugar alcohols under different heating temperature and heating time was as follows: xylitol＞ erythritol＞ sorbitol＞ maltitol. In the process of food thermal processing, this study has a certain theoretical guiding gsignificance to select the appropriate sugar alcohols.
孙清瑞、牛立沙、李婧、张连富
食品工业
糖醇HPLC-ELSD条件优化热稳定性
sugar alcoholsHPLC-ELSDoptimized conditionthermal stability
孙清瑞,牛立沙,李婧,张连富.四种糖醇的HPLC-ELSD法测定及其热稳定性研究[EB/OL].(2017-01-16)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/201701-197.点此复制
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