滇橄榄汁酶解产物没食子酸的TLC和GC测定  

Determination of the Enzematic Lysated Product from Phyllanthus embolica L. Juice-Gallic Acid-by TLC and GC

作　　者：杨顺楷[1] 黄德英[1] 杨亚力[1] 

机构地区：[1]中国科学院成都生物研究所,成都610041

出　　处：《四川食品与发酵》2008年第3期51-53,共3页Sichuan Food and Fermentation

基　　金：攀枝花市中国科学院科技成果孵化资金资助

摘　　要：采用TLC和GC相结合的方法,建立了一套测定生物转化介质中酶解产物没食子酸积累浓度的分析法。结果表明,生物转化液体反应混合物中酶解产物没食子酸积累浓度在4.0-30.0mg/mL范围内,线性关系良好(γ=0.9997),具有较好的准确度和精密度,适用于滇橄榄果汁澄清和果酒"去沉淀"的生物催化和酶法加工过程分析。本法具有简便可行,灵敏可靠的特点。A Simple, available, sensitive and accurate thin-Layer and Gas method has been developed for the determination of the enzymatic lysated product, Gallic Acid （GA） bioconversionnal media. The method requires several initial experimental steps, including sample separation by TLC, elution of chromatogram spot and drying, chemical dorivitization and GC development on one quartz capillary column. All systems provide good separation of the GA, enzymatic lysated in reaction media. Quantitative analyses of GA by GC were accurate and precise with a good linearity （ = 0.9997） within the range of 4.0-30.0mg/ml of GA. The GC method was applied to studies of the microbial enzyme methods for clarification of the fruit juice and derecipitation of the wine with Phyllanthus emblica L.

关 键 词：薄层层析 气相色谱 没食子酸 酶解产物 滇橄榄汁 

分 类 号：TS921[轻工技术与工程]