摘要
目的研究不同产地木瓜及其酒制品中绿原酸的HPLC含量测定方法。方法采用HPLC法,AgilentSB-C18(4.6mm×250mm,5μm);流动相:甲醇:1%冰醋酸(80∶20)流速:1.0ml/min;检测波长:326nm;柱温:25℃。结果绿原酸在5.47～71.14μg/ml范围内(r=0.9999)线性关系良好,回收率为101.98%,RSD为2.08%(n=6)。结论不同产地木瓜中绿原酸含量存在差异,酒制后含量有上升趋势,该方法可作为木瓜的质量控制方法。
ObjectiveTo establish a HPLC method to determine the content of chlorogenic acid in Fructus Chaenomelis and its wine processing products.MethodsSeparation column was Agilent SB-C18（4.6mm×250mm,5μm） with the column temperature of 25℃.The mobile phase composition was methonal-1%HAc （80∶20）. The mobile speed was 1.0ml/min.The UV detection wavelength was 326 nm. ResultsA good linearity was obtained in the range of 5.47～71.14μg/ml,with r=0.9999. The average recovery was 10198%,and RSD was 2.08% （n=6）. ConclusionThe content of chlorogenic acid was vary with the producing area of Fructus Chaenomelis.After wine processing,the content of chlorogenic acid was raised.The method was good for determining chlorogenic acid in Fructus Chaenomelis.
出处
《医学研究杂志》
2010年第1期86-88,共3页
Journal of Medical Research
关键词
木瓜
HPLC法
绿原酸
含量测定
Fructus chaenomelis
HPLC
Chlorogenic acid
Content determination
