目的建立反相高效液相色谱法同时测定酸菜中6种有机酸,分析酸菜发酵过程中有机酸含量变化。方法以Agilent C18(5μm,250×4.6 mm)色谱柱,0.05%H3PO4,甲醇(90:10)为流动相,在210 nm下检测,流速1.0 m L/min,测定乳酸菌接种发酵法和自然发酵法生产酸菜过程中有机酸含量的变化。结果 6种有机酸均能达到良好分离,相关系数为0.999 5~0.999 9,回收率为97.43%~98.56%,方法重现性和精确度良好。在酸菜发酵过程中,醋酸呈现先增加后降低的趋势,其他有机酸均在缓慢增加,接种发酵酸菜中乳酸、醋酸、草酸含量高于自然发酵品。结论在相同发酵条件下,乳酸菌接种发酵生产的酸菜中有机酸含量高于自然发酵的,采用乳酸菌接种法可获得质量更优的酸菜。 Objective To establish a reversed-phase high performance liquid chromatography (HPLC) method for the simultaneous determination of six organic acids in sauerkraut, and to analyze the changes of organic acids in sauerkraut during fermentation. Methods The mobile phase was Agilent C18 (5 μm, 250 × 4.6 mm), mobile phase consisted of 0.05% H3PO4 and methanol (90:10) and detected at 210 nm with a flow rate of 1.0 m L / min. The lactic acid bacteria inoculation and fermentation Changes of organic acids in the process of sauerkraut production. Results The results showed that all six organic acids could be separated satisfactorily with the correlation coefficients of 0.999 5-0.9999 and the recoveries of 97.43% -98.56%. The reproducibility and accuracy of the method were good. In the fermentation process of pickled cabbage, acetic acid showed the first increase and then decreased, while the other organic acids were slowly increased. The content of lactic acid, acetic acid and oxalic acid in the fermented pickled cabbage was higher than that of natural fermented products. Conclusion Under the same fermentation conditions, the content of organic acids in the pickled cabbage fermented by lactic acid bacteria is higher than that of natural fermentation. The pickled cabbage with better quality can be obtained by lactic acid bacteria inoculation.