摘要
目的:建立菊苣酸含量的测定方法,测定不同产地蒲公英提取物的菊苣酸含量。方法:采用高效液相色谱法对10批不同产地的蒲公英提取物进行菊苣酸含量测定。结果:蒲公英提取物中菊苣酸在2.7094~27.0938μg·mL^(-1)范围内呈良好的线性关系,菊苣酸平均回收率为96.55%,RSD为1.05%。菊苣酸含量(以干燥品计)在0.047%~0.360%。结论:不同产地蒲公英提取物的菊苣酸含量存在一定的差异,为评价蒲公英提取物的质量提供参考。
Objective:To establish the method for the determination of cichoric acid in dandelion extract,and determine the content of cichoric acid in dandelion extract from different areas.Methods:The content of cichoric acid in 10 batches of dandelion extracts from different areas was determined by HPLC.Results:The cichoric acid in the dandelion extract has a good linear relationship in the range of 2.7094~27.0938μg·mL^(-1).The average recovery of cichoric acid was 96.55%,RSD was 1.05%.The content of cichoric acid(based on dried product)ranged from 0.047%to 0.36%.Conclusion:There are some differences in cichoric acid content of dandelion extract from different areas,which can provide reference for evaluating the quality of dandelion extract.
作者
黄绮敏
冯华业
李美珍
邱富源
江志鹏
HUANG Qimin;FENG Huaye;LI Meizhen;QIU Fuyuan;JIANG Zhipeng(Infinitus(China)Co.,Ltd.,Jiangmen 529100,China)
出处
《现代食品》
2021年第14期177-178,186,共3页
Modern Food
