SO2 or its salts are often added to seedless grapes in the dry process,these sulphites easily reacted with VB1 and produced pyrimidine sulfonic acid and affected the quality of raisins.In order to evaluate the content of pyrimidine sulfonic acid in seedless raisins,a HPLC method for determination of pyrimidine sulfonic acid in raisins was established.The correlation coefficient is 0.999 7;average recoveries ranged from 91.4％ to 101.4％,RSD was less than 3.62％.Three kinds of raisin samples were analyzed by this method;the results showed that no pyrimidine sulfonic acid was detected in without SO2-treated raisins,and the content of pyrimidine sulfonic acid in SO2-treated seedless raisins was higher than that of commercial seedless raisins.The results indicated that SO2 had a great effect on the content of VB1 in seedless raisins.The method established in this paper is accurate and reliable.It can be applied to the method for pyrimidine sulfonic acid analysis in SO2-treated raisins and other food samples,which provided reference for quantitative analysis of pyrimidine sulfonic acid in food such as raisins and foods which rich in VB1 and added sulphites to extend its shelf life.
High Performance Liquid Chromatography (HPLC)RaisinsPyridine sulfonic acidAnalysis
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