HPLC法同时测定赤水晒醋中的6种功能性成分

杨沙; 向丽萍; 凌蕾; 张季; 卢叶; 王兰兰; 王奥

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

遵义市产品质量检验检测院, 贵州遵义 563000

基金项目:

遵义市科技计划（遵优青科[2018]4号）；贵州省质检科技计划（2017kj010）。

详细信息

作者简介:
杨沙(1994-),女,硕士,研究方向:食品检测技术,E-mail:2459637593@qq.com。

通讯作者:
王奥(1986-),男,博士,高级工程师,研究方向:食品质量与安全风险,E-mail:zyjc018@163.com。

中图分类号: TS207.3
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- 文章访问数: 274
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出版历程
- 收稿日期: 2020-07-26
- 网络出版日期: 2021-02-02
- 刊出日期: 2021-01-31

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

Zunyi Insitute of Products Quality Insection and Testing, Zunyi 563000, China

摘要

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。
- 赤水晒醋 /
- 功能性成分 /
- 川穹嗪 /
- 酚酸类成分 /
- HPLC
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.
- chishui sun vinegar /
- functional components /
- ligustrazine /
- phenolic acids /
- HPLC

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