为了更好地表征和鉴别青梅及其加工产品的质量，建立了HPLC法同时分析样品中草酸、酒石酸、苹果酸、乳酸、乙酸、柠檬酸、琥珀酸及熊果酸8种有机酸组成及含量。采用的色谱柱为Zorbax SB-Aq C18 (4.6×250 mm，5 μm)，以甲醇与0.01 mol/L且pH为2.65的KH2PO4溶液（3:97）为流动相，流速为1.0 mL/min，柱温25 ℃，选取210 nm与215 nm进行双波长检测，有机酸的回收率为97.18%~111.57%，相对标准偏差为0.53%~4.67%，检出限为0. 05~6.33 μg/mL。青梅中主要有机酸为柠檬酸，其次是苹果酸和草酸，还含少量的酒石酸、乳酸、乙酸和琥珀酸，多种有机酸共同构成青梅特征有机酸谱。利用建立的青梅有机酸谱HPLC分析方法，分析不同青梅加工产品的有机酸谱，发现青梅在加工成不同产品过程中尽管总有机酸含量变化很大，但特征组成谱稳定，一些乌梅提取物存在掺假现象，表明青梅有机酸谱可以用于表征青梅加工产品的质量。

To more effectively characterize and evaluate the quality of Prunus mume and its products, high performance liquid chromatography (HPLC) was used to simultaneously detect the composition and concentration of eight organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid, and ) in P.mume samples. This analysis was performed on a Zorbax SB-Aq C18 column (4.6×250 mm, 5 μm) at 25 ℃ using methanol and 0.01 mol/L KH2P04 (pH 2.65) as the mobile phase at a flow rate of 1.0 mL/min. The wavelengths of 210 and 215 nm were selected for the double-wavelength detection. The recovery of the organic acids ranged from 97.18% to 111.57% with relative standard deviations of 0.53%~4.67%, and the detection limits were in the range of 0.05~6.33 μg/mL. The results showed that, in P.mume, the dominant organic acid was citric acid, followed by malic acid, oxalic acid, and small amounts of tartaric acid, lactic acid, acetic acid, and succinic acid. These organic acids constitute the characteristic organic acid profile of P.mume. Using this HPLC method to analyze the organic acid profiles of P. mume and its products showed that, although the total organic acid content greatly varied during the production processes of different P. mume products, these products had the same characteristic organic acid profile. Therefore, the characteristic organic acid profile of P.mume could be used to evaluate the quality of P. mume products and identify any adulterated products.

广东省科技计划项目（2011A020501014）