鹿茸HPCE指纹图谱的研究  

Study on fingerprint of Corn Cervi Pantotrichum by HPCE

作　　者：阎正[1] 苑若瑶[1] 王春云[1] 张智慧[1] 蔡立鹏[1] 王继坤 

机构地区：[1]河北大学化学与环境科学学院,保定071002 [2]北京中防昊通防伪技术中心,北京100025

出　　处：《食品科技》2009年第4期254-258,共5页Food Science and Technology

基　　金：“十一五”国家科技支撑计划“食品安全关键技术”重大项目

摘　　要：建立鹿茸的毛细管电泳指纹图谱。研究不同的预处理方法、缓冲溶液及添加剂、最佳检测波长、电泳电压、电泳温度等操作因素对人参指纹谱图的影响,并对不同产地的鹿茸药材的指纹图谱进行了比较。电泳条件为:未涂渍弹性石英毛细管柱(75μm×60cm);缓冲溶液为60～40mmol/L尿素-硼砂混合溶液;检测波长为200nm;电泳电压为20kV;进样时间为3s;进样压力为14kPa;电泳温度为室温。This paper described an analytical method of fingerprint of Corn Cervi Pantotri chum by HPCE. We studied different sample pretreatment, CE buffer and additive, detection wavelength, run voltage and compared the fingerprint chromatograms of Corn Cervi Pantotrichum from six different areas. A 75 μm×60 cm uncoated capillary was used with the mixture of 60-40 mmol/L urea-borate acid as CE buffer; the detection wavelength was 200 nm; the run voltage was 20 kV, the inject time was 30 s; the sampling pressure was 14 kPa and room temperature.

关 键 词：鹿茸 HPCE指纹图谱 电泳 

分 类 号：TS207[轻工技术与工程—食品科学]