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中国精品科技期刊2020
杨沙, 向丽萍, 凌蕾, 张季, 卢叶, 王兰兰, 王奥. HPLC法同时测定赤水晒醋中的6种功能性成分[J]. 食品工业科技, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313
引用本文: 杨沙, 向丽萍, 凌蕾, 张季, 卢叶, 王兰兰, 王奥. HPLC法同时测定赤水晒醋中的6种功能性成分[J]. 食品工业科技, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313
YANG Sha, XIANG Liping, LING Lei, ZHANG Ji, LU Ye, WANG Lanlan, WANG Ao. Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC[J]. Science and Technology of Food Industry, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313
Citation: YANG Sha, XIANG Liping, LING Lei, ZHANG Ji, LU Ye, WANG Lanlan, WANG Ao. Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC[J]. Science and Technology of Food Industry, 2021, 42(3): 247-252. DOI: 10.13386/j.issn1002-0306.2020070313

HPLC法同时测定赤水晒醋中的6种功能性成分

Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC

  • 摘要: 目的:建立高效液相色谱法(HPLC)同时测定晒醋中原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪等6种功能性成分含量的方法。方法:采用Waters xSelect HSS T3(5 μm,4.6 mm×250 mm)色谱柱,以乙腈-0.1%磷酸水溶液为流动相,梯度洗脱,流速0.8 mL/min,柱温30℃,检测波长285 nm。结果:原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪分别在10.013~320.416、10.015~320.48、10.012~320.384、10.001~320.032、10.021~320.672、10.072~322.304 μg/mL范围内均呈良好的线性关系,决定系数均达到0.999以上,平均回收率范围在92.93%~104.53%,相对标准偏差均小于3%。检出限(S/N=3)0.30~1.80 μg/mL,定量限(S/N=10)1.02~5.52 μg/mL。除咖啡酸外,七种赤水晒醋样品中均检出其余5种功能成分,其中,香草酸的在醋液中的含量远远高于其它组分。结论:该含量测定方法稳定可靠,准确度高,重现性好,可用于晒醋中原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪的含量测定,对晒醋质量进行分析和评价。

     

    Abstract: Objective:To establish a method for determining the contents of six functional components including protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazinein in Chishui sun Vinegar by RP-HPLC. Methods:The separation was performed on the Waters xSelect HSS T3(5 μm,4.6 mm×250 mm)column with gradient elution. The mobile phase was 0.1% phosphoric acid water solution and acetonitrile,and the flow rate was set as 0.8 mL/min. The column temperature was kept at 30 ℃. The detection wavelength was set at 285 nm. Results:The linear ranges of protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazine were within 10.013~320.416,10.015~320.48,10.012~320.384,10.001~320.032,10.021~320.672,10.072~322.304 μg/mL,respectively. The average recovery rates for six components were within 92.93%~104.53% with RSD less than 3%. The limit of determination was 0.30~1.80 μg/mL and the limit of quantification was 1.02~5.52 μg/mL. Except for caffeic acid,the remaining 5 functional components were detected in the seven sun vinegar samples. The amount of vanillic acid in vinegar was much higher than other components. Conclusion:This method is simple,accurate and suitable for the determination of the protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazine in Chishui Sun Vinegar.

     

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