梯度淋洗-电导抑制离子色谱法同时测定果汁中26种有机酸和阴离子

通过对色谱柱类型、流速、柱温、pH值、淋洗液浓度等影响因素的研究，建立了多级梯度淋洗-电导抑制离子色谱同时测定果汁中26种有机酸和阴离子的分析方法。结果表明，当流速为1.00 mL/min、柱温为30℃、pH值为5.5~6.8时，26种组分的测定结果更准确。26种组分在0.02~10.0 mg/L范围内具有良好的线性关系（r均大于0.995），检出限（S/N=3）为0.17~52.0 μg/L；在0.20~2.00 mg/L添加水平下的回收率为85.58%~108.86%，相对标准偏差为0.15%~7.65%（n=6）。该方法简便快速、灵敏度好、准确度高，适于果汁中26种组分的痕量分析。

Simultaneous determination of 26 organic acids and anions in fruit juice by ion chromatography with suppressed conductivity detection using gradient elution

A method for simultaneous determination of 26 organic acids and anions in fruit juice by ion chromatography (IC) with suppressed conductivity detection using gradient elution was established. The effects of selection of columns, flow rates, column temperatures, pH values of solution, and eluent concentrations were studied, and then the suitable gradient elution conditions were found for the determination. The testing results of the 26 components in fruit juice were accurate under the conditions that the flow rate was 1.00 mL/min, column temperature was 30℃ and pH values of the solution were in the range of 5.5-6.8. As a result, the linear relationships of the 26 components were good in the range of 0.02-10.0 mg/L and the correlation coefficients (r) were greater than 0.995, the limits of detection (S/N=3) of the 26 components were in the range of 0.17-52.0 μg/L. In the added levels of 0.20-2.00 mg/L, the recoveries of the 26 components in fruit juice ranged from 85.58% to 108.86%, and the relative standard deviations (RSDs) were in the range of 0.15%-7.65% (n=6). The method is simple, quick, sensitive and accurate, and it is absolutely suitable for the trace analysis and determination of the 26 organic acids and anions in fruit juice.