HPLC法检测白萝卜鲜汁蕴含的芥子碱硫氰酸盐  

Measuring sinapine thiocyanate in fresh juice of Raphanus Sativus L.'s root by HPLC

作　　者：黄德娟[1] 王姜[2] 姜翠翠[1] 黄德超[2] 

机构地区：[1]东华理工大学生物系,抚州344000 [2]东华理工大学应用化学系,抚州344000

出　　处：《食品科技》2009年第10期259-262,共4页Food Science and Technology

基　　金：江西省教育厅科技基金项目(GJJ08311)

摘　　要：目的:检测白萝卜中是否存在芥子碱硫氰酸盐。方法:确定了以HPLC法检测白萝卜鲜汁中抗氧化剂芥子碱硫氰酸盐的存在。用VP-ODS SHIMADZU型柱子,乙腈(0.08mol/mL)磷酸二氢钾溶液(15∶85)为流动相,检测波长为318nm。柱温25℃,流速1.0mL/min,进样量10μL。结果:证实白萝卜鲜汁中含有芥子碱硫氰酸盐,但其浓度随着时间的推移,呈有规律的逐步衰退,80min后芥子碱硫氰酸盐的色谱峰基本消失。结论:白萝卜组织受到破坏后芥子碱硫氰酸盐很不稳定。所以,生食白萝卜能更好地利用其抗氧化抗衰老功效。Purpose： Inspect the Raphanus Sativus L. contains sinapine thiocyanate or not. Method： Identify method-HPLC to test the existing of sinapine thiocyanate in fresh juice of Raphanus Sativus L.. Using the bar model of VP-ODS SHIMADZU, using the acetonitrile（0.08 mol/mL）, potassium dihydrogen phosphate（15：85） as mobile phase, getting the wavelength of 318 nm. Temperature： 25℃, flowing speed： 1.0 mL/min and sample： 10μL. Result： Confirming the existing of sinapine thiocyanate in fresh juice of Raphanus Sativus L., however, as the forwarding of time, the concentration declined step by step in orderliness, the peak in chromatography of sinapine thiocyanate almost disappeared after 80 minutes. Conclusion： After the destroy organization of Raphanus Sativus L., sinapine thiocyanate was very instable. As a result, eating the raw Raphanus Sativus L. （radish） can make better use of its anti-aging function.

关 键 词：白萝卜 芥子碱硫氰酸盐 高效液相色谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] R151.3[轻工技术与工程—食品科学与工程]