杜仲雄花茶加工过程中总黄酮含量变化分析  

HPLC Analysis of Variation of Total Flavonoids Content during Processing of Eucommia staminate Flower Tea

作　　者：白喜婷[1] 朱文学[1] 罗磊[1] 樊金玲[1] 向进乐[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品科学》2009年第12期262-265,共4页Food Science

基　　金：河南省教育厅自然科学基金项目(2006550001)

摘　　要：采用高效液相色谱法测定杜仲雄花茶在加工过程中总黄酮的含量变化。样品用硫酸水解,以槲皮素为对照品外标法定量。色谱条件Kromasil-C18色谱柱(4.6mm×250mm,5.0μm);流动相甲醇-0.4%磷酸(60:40);检测波长360nm;流速1.0ml/min;柱温25℃。槲皮素对照品在0.05～0.55g/L范围内有良好线性关系。平均回收率为98.82%,RSD为0.96%。该方法准确、简捷,可用于杜仲雄花茶加工过程中总黄酮的含量测定。杜仲雄花杀青后总黄酮含量明显降低,经过初炒、精炒后总黄酮含量又逐渐升高,精炒后总黄酮含量比鲜花提高了25.88%。A HPLC method was proposed to analyze the variation of total flavonoids content during processing of Eucommia staminate flower tea. Samples were extracted using 50% methanol solution-concentrated sulfuric acid （20：1, V/V） and cleaned up using ethyl acetate. The HPLC analysis was performed on a Kromasil-C18 column （4.6 mm × 250 mm, 5μm） with methanol- 0.4% phosphoric acid （60： 40, V/V） as the mobile phase at the flow rate of 1.0 ml/min, and the column temperature and the detection wavelength were set as 25℃ and 360 nm, respectively. The external standard method was applied to quantification using quercefin as the reference substance. There was a good linear relationship between HPLC peak area and quercetin concentration in the range of 0.05- 0.55 g/L. The average recovery for quercetin in spiked Eucommia staminate flower tea was 98.82% with a RSD of 0.96%. The method is convenient, accurate and can be applied in the quantitative determination of total flavonoids in the processing of Eucommia staminate flower tea. The fixation resulted in the fall of content of total flavonoids, while the following primary and advanced frying led to the gradual rise. Through the procedures of fixing, primary frying and advanced frying, the content of total flavonoids in fresh Eucommia staminate fower was elevated by 25.88%.

关 键 词：杜仲雄花茶 总黄酮 高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]