Determination of contents and sugar in pear fruit components of water-soluble by HPLC-ELSD | HPLC-ELSD法测定梨果实中不同种类可溶性糖含量

Китайский. 采用高效液相色谱（HPLC）法测定4个品种梨果实中可溶性糖组分（葡萄糖、果糖、蔗糖、山梨糖醇）和含量。结果表明：高效液相色谱条件为CAPCELL PAK NH2（4.6 mm×250 mm,5μm）色谱柱,50℃柱温,流动相为乙腈-水（体积比为70∶30）溶液,流速为1.0 mL.min-1;蒸发光散射检测器（ELSD）,漂移管温度为80℃,N2（氮气）流速为2.0 mL.min-1。在12 min内能准确检测出梨果实中4种糖,加标回收率为96.40%～103.20%。‘巴梨’、‘黄冠梨’、‘丰水梨’和‘砀山酥梨’果实中各种糖组分的HPLC-ELSD法测定结果表明,梨果实内主要的可溶性糖是葡萄糖、果糖、蔗糖和山梨糖醇,其中果糖含量最多,占总糖含量的43%～66%,其次为山梨糖醇和葡萄糖,分别占总糖含量的13%～28%和14%～18%,蔗糖含量最少,约占总糖含量的4%～12%。

Английский. The contents of water-soluble sugars （ fructose, sucrose, glucose and sorbitol ） in different pear cultivars were investigated by HPLC. The working condition of HPLC was CAPCELL PAK NH2 （4.6 min×250 mm,5μm）column, constant temperature of 50℃, and CH3CN and H20 with a volume ratio of 70：30 as mobile phase. The sugar components could be precisely separated in 12 minutes at a flow rate of 1.0 mL＂ min-I by an ELSD detector（the temperature of drift tube 80 ~C, nitrogen flow 2.0 mL. min-I ）. The recovery was 96.40%-103.20%. As shown in the results of 4 pear cultivars（＇ Barlett＇,＇ Huangguan＇,＇ Houshui,＇ Dangshansuli＇ ）,glucose, fructose,sucrose and sorbitol were the major water-soluble sugar in.fruit. And among all sugar fractions determined in pear fruit, fructose predominated firstly（43%-66% of total sugar）, then came sorbitol and glucose（about 13% -28% and 14% -18% of total sugar,respectively）, and sucrose were at the least level,which was 4%-12% of total sugar.