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目的:建立固相萃取-HPLC快速测定黑果枸杞果汁中6种酚酸(没食子酸、原儿茶素、儿茶素、绿原酸、咖啡酸、丁香酸)。方法:经过固相萃取后的黑果枸杞果汁在色谱条件为:C18柱(4.6 mm×250 mm,5μm),流动相为甲醇-0.2%甲酸缓冲液,流速1 mL.min-1时进行梯度洗脱。结果:6种酚酸类化合物在一定的范围内有良好的线性关系,相关系数均为0.999 9。平均回收率(n=5)分别为97.70%(RSD 2.3%),99.64%(RSD 1.8%),100.70%(RSD 2.1%),99.98%(RSD2.6%),99.60%(RSD 2.2%),99.04%(RSD 2.4%)。结论:通过固相萃取技术以及HPLC法测定6种酚酸类成分的含量,为黑果枸杞果汁的质量控制和资源开发提供了切实可行的方法。
OBJECTIVE: To establish a rapid solid phase extraction-HPLC method for the determination of six kinds of phenolic acids (gallic acid, protocatechin, catechin, chlorogenic acid, caffeic acid and syringic acid) in black fruit wolfberry juice. Methods: After the solid-phase extraction, the black wolfberry fruit juice was chromatographed on a C18 column (4.6 mm × 250 mm, 5 μm) with a mobile phase of methanol-0.2% formic acid buffer at a flow rate of 1 mL.min-1 Elution. Results: Six kinds of phenolic compounds have a good linear relationship within a certain range, the correlation coefficient is 0.999 9. The average recovery was 97.70% (RSD 2.3%), 99.64% (RSD 1.8%), 100.70% (RSD 2.1%), 99.98% (RSD 2.6%) and 99.60% (RSD 2.2% , 99.04% (RSD 2.4%). Conclusion: The determination of 6 kinds of phenolic acids by solid-phase extraction and HPLC method provides a practical method for the quality control and resource development of black fruit lycium fruit juice.