市售炮制辅料醋中5-羟甲基糠醛含量的比较

目的 比较不同品种市售炮制辅料醋中5-羟甲基糠醛的含量。方法 采用高效液相色谱法测定5-羟甲基糠醛的含量，色谱条件为流动相甲醇-0.05%磷酸（8:92），流速1.0 mL·min^-1，检测波长284 nm，进样量20 mL。结果 3批白醋中未检测到5-羟甲基糠醛，以黑糯米、小米等优质粮食为原料酿造的米醋中5-羟甲基糠醛含量相对较高，天立老醋、水塔老陈醋和恒顺镇江陈醋等有陈酿工艺的米醋中5-羟甲基糠醛含量高。结论 5-羟甲基糠醛含量的高低反映了米醋质量的优劣，5-羟甲基糠醛可作为米醋的质量控制指标。

Comparison of the content of 5-hydroxymethylfurfural in marketed adjuvant vinegar for processing TCM

Objective To compare the content of 5-hydroxymethylfurfural in different varieties of marketed adjuvant vinegar for processing TCM.Methods High performance liquid chromatography (HPLC) was adopted to determine the content of 5-hydroxymethylfurfural.Serving methanol-0.05% phosphoric acid solution(8:92) as a mobile phase at a flow rate of 1.0 mL·min^-1.The detection wavelength was set at 284 nm, while the sample loading was 20 mL.Results 5-hydroxymethylfurfural was not detected in 3 batches of white vinegar.The content of 5-hydroxymethylfurfural in rice vinegar brewed from high-quality grain such as black glutinous rice and millet is relatively high. Rice vinegar with aging process such as Tianli Old Vinegar, Water Tower Old Vinegar and Hengshun Zhenjiang Vinegar had high content of 5-hydroxymethylfurfural.Conclusion The content of 5-hydroxymethylfurfural reflected the quality of rice vinegar and 5-hydroxymethylfurfural can be used as the quality control index of rice vinegar.