腌菜中黄酮的HPLC-荧光分析  

Quantitative determination of flavonoids of pickles by HPLC with fluorescence detector

作　　者：吴波[1] 张寒俊[1] 严建芳[1] 

机构地区：[1]武汉工业学院分析测试中心,湖北武汉430023

出　　处：《中国酿造》2010年第10期173-175,共3页China Brewing

摘　　要：建立了高效液相色谱法(HPLC)荧光法测定腌菜中的桑色素、槲皮素,山奈酚和异鼠李素的含量的方法。桑色素、槲皮素,山奈酚和异鼠李素的线性范围及相关系数分别为0.25mg/L^8mg/Lr,=0.9993;0.25~8.mg/Lr,=0.9998;0.25mg/L^8mg/Lr,=0.9993;0.25mg/L^8mg/Lr、=0.9999。平均加样回收率为89.5%~102.3%。Quantitative determination of morin, quercetin, kaempferol an d isorhamnetin of pickles with high performance liquid chromatography （HPLC） was established. The calibration curves were linear in the ranges of 0.25mg/L-8mg/L, 0.25mg/L-8mg/L, 0.25mg/L-8mg/L,and 0.25mg/L- 8mg/L for morin, quercetin, kaempferol and isorhamnetin, respectively, and the correlation coefficients （r） were 0.9993, 0.9998, 0.9993 and 0.9999, respectively. There average recoveries were 89.5%-102.3%.

关 键 词：槲皮素 桑色素 山奈酚 异鼠李素 高效液相色谱 柱后衍生 

分 类 号：O657.7[理学—分析化学]