基于液质联用检测柿子多酚成分的分离与鉴定  

Study on the Separation and Identification of Polyphenols in Persimmon Using LC/MS Coupling Techniques

作　　者：丁轲[1] 胡婉珊[1,2] 郭琳博[1] 周婧[1] 孟令川[1] 陈湘宁[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]国家知识产权局专利审查协作中心,北京100190

出　　处：《中国农学通报》2012年第24期270-277,共8页Chinese Agricultural Science Bulletin

基　　金：北京市中青年骨干项目"‘磨盘柿’中促进ADH活性物质的分离及其作用机理研究"(PHR201008416);北京市优秀人才培养资助项目"柿子多酚与抗氧化活性关系的研究"(2010D005021000002);北京市重点建设学科"农产品加工及贮藏工程"(ZC2011001)

摘　　要：柿子中富含多酚类化合物,具有多种生理活性功能。为了获得柿子中的多酚组分,依次采用HP2MGL大孔吸附树脂、SephadexLH-20凝胶多糖和ODS-A反相填料对柿子多酚进行分离纯化,先后获得了4种不同的柿子多酚组分。通过LC/MS的检测与鉴定,4种组分分别是没食子酸、儿茶素、表儿茶素和咖啡酸,这4种多酚纯度分别为没食子酸95.15%,儿茶素95.04%,表儿茶素87.47%,咖啡酸85.0%。本研究建立了一种从‘磨盘柿’中分离纯化柿子多酚组分的有效方法。Persimmon is rich in natural phenolic compounds which have varieties of physiological functions. To separate and identify the polyphenols in persimmon, HP2MGL macroporous adsorption resin, Sephadex LH-20 polysaccharide gels and ODS-A reverse-phase media were employed orderly. Four different phenols in Diospyros kaki L. cv. Mopan, gallic acid, catechin, （-）-epicatechin and caffeine acid, were obtained, which were detected and identified using LC/MS method. The purity of gallic acid, catechin, （-）-epicatechin and caffeine acid was 95.15%, 95.04%, 87.47% and 85.0% respectively. An effective method of isolating and purifying phenolic components from Diospyros kaki L. cv. Mopan was established in this studv.

关 键 词：柿子 多酚 分离 鉴定 

分 类 号：TS202.3[轻工技术与工程—食品科学]