HPLC非衍生化同时测定大蒜中蒜氨酸及其同系物  

Quantitative determination of alliin and its homologues in garlic by non-derivatization HPLC

作　　者：关丽[1] 唐辉[1] 崔利娜[1] 王鲁石[1] 

机构地区：[1]石河子大学药学院,省部共建新疆特种植物药资源教育部重点实验室,石河子832002

出　　处：《食品科技》2009年第12期296-298,302,共4页Food Science and Technology

基　　金：新疆维吾尔自治区高技术研究与发展计划项目(200511112)

摘　　要：目的:建立同时测定大蒜中的蒜氨酸及其同系物的HPLC非衍生化分析方法。方法:采用AgilentZORBAXSB-C18(250mm×4.6mm,5.0μm)柱;流动相为水(100%);流速0.8mL/min;检测波长:220nm;柱温为25℃。结果:蒜氨酸在8.003～200.1μg/mL(R2=0.9999)、异蒜氨酸在2.243～69.34μg/mL(R2=0.9998)、甲基蒜氨酸在20.54～385.1μg/mL(R2=0.9996)范围内线性关系良好,加样回收率分别为98.80%、99.18%、99.92%。结论:本法简便、快速、准确,可用于对大蒜中风味前体物质蒜氨酸、异蒜氨酸和甲基蒜氨酸的含量测定。Objective：To develop a non-derivatization HPLC method to determination of Alliin and its homologues in garlic. Methods：The analysis was performed on an Agilent ZORBAX SB-C18 column （250 mm× 4.6 mm,5.0 μm） at 25 ℃ with water as the mobile phase and the flow rate of 0.8 mL/min. The detection was set at 220 nm. Results：Alliin,isoalliin and methiin,have good linearity in the ranges of 8.003～200.1 μg/mL （R^2= 0.9999）,2.243～69.34 μg/mL（R2=0.9998） and 20.54～385.1 μg/mL（R^2=0.9996）,respectively. The average recoveries were 98.80%, 99.18% and 99.92%, respectively. Conclusion： The developed method is convienent, rapid and accurate with high repeatability, which is suitable to control the quanlity of alliin, isoalliin and methiin in garlic.

关 键 词：大蒜 蒜氨酸 同系物 HPLC 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]