HPLC法同时检测食醋中川芎嗪和阿魏酸的含量

李建龙; 刘书亮; 彭杨; 刘军; 杨勇; 韩新锋; 侯晓艳; 夏小龙; 罗佩文; 贾秋思

doi:10.13386/j.issn1002-0306.2015.09.054

HPLC法同时检测食醋中川芎嗪和阿魏酸的含量

Simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC

摘要

摘要: 本文建立了一种高效液相色谱法同时检测食醋中川芎嗪和阿魏酸的方法,其检测条件为:采用Sepax GP-C18柱,流动相:甲醇∶水（含0.2%冰乙酸）=23∶77（v/v）,检测波长310nm,柱温35℃,进样量10μL,1.0m L/min等梯度洗脱。结果表明:川芎嗪在1.00⁶0.00μg/m L的浓度范围内呈良好的线性关系,相关系数R2=0.990,保留时间为14.71min;而阿魏酸在1.00¹5.00μg/m L的浓度范围内呈良好的线性关系,相关系数为R2=0.997,保留时间为19.45min;该方法检测川芎嗪和阿魏酸的检出限分别为0.115、0.041μg/m L,测定限分别为0.383、0.135μg/m L;加标回收实验的结果得出川芎嗪的平均回收率为100.01%,阿魏酸的平均回收率为99.85%。该方法快速、灵敏、准确,样品前处理简便,可应用于食醋产品中川芎嗪和阿魏酸检测。

Abstract: This paper established a method for simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC. The analysis was performed on a Sepax GP- C18 column with 35℃; the mobile phase was methanol- water( containing 0.2 % acetic acid)( 23 ∶ 77,v / v); the detection wave length was 310nm; injection volume 10μL; the flow rate of gradient elution was 1.0m L / min.Results showed that good linearity was obtained over the range of 1.0 to 60.0μg / m L( R2= 0.990) for tetramethylpyrazine and 1.0 to 15.0μg / m L( R2= 0.997). The retention time of tetramethylpyrazine and Ferulic acid was 14.71 and 19.45 min respectively,the average recovery was100.01% and 99.85% respectively.This method was rapid,sensitive and the sample preparation was simple,so it could be applied to the determination of tetramethylpyrazine and ferulic acid in vinegar products.

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