RP-HPLC法测定石榴汁中的4种多酚类成分  

Determination of Four Polyphenols in the Pomegranate Juice by RP-HPLC

作　　者：刘振平[1,2] 陈祥贵[1] 彭海燕[1] 杨文宇[1] 何宇新 杨潇[1] 李玉锋[1] 

机构地区：[1]西华大学生物工程学院食品生物技术四川省高校重点实验室,成都610039 [2]重庆安全技术职业学院,重庆404020

出　　处：《中国食品学报》2013年第1期183-187,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家星火计划项目(2010GA810002);四川省科技攻关项目(05SG011-021)

摘　　要：目的：建立检测石榴汁中没食子酸、石榴皮鞣素、安石榴苷和鞣花酸的测定方法。方法：采用高效液相色谱法。AreusEP—Cm（250mm×4．6mm，5μm）色谱柱，以甲醇-0．1％TFA为流动相梯度洗脱，流速1．0mL／min。没食子酸的检测波长254nm，石榴皮鞣素、安石榴苷和鞣花酸的检测波长377nm。结果：没食子酸、石榴皮鞣素、安石榴苷和鞣花酸分别在0．020-0．320μg，0．038×0．608μg，0．074-1．184μg，0．039-0．624μg之间线性关系良好，平均加样回收率分别为97．05％、96．21％、95．30％、98．14％。结论：本方法精密可靠，可作为石榴汁中没食子酸、石榴皮鞣素、安石榴苷和鞣花酸4种多酚成分的检测方法。Objective： To develop HPLC method for determination of gallic acid punicalin, punicalagin and ellagic acid in the pomegranate juice. Method： The RP-HPLC was carried out on Arcus EP-C18 （250 mm×4.6 mm,5 μm）. The gradient elution was performed by a mobile phase consisted a mixture of methanol and 0.1% TFA at a flow rate of 1.0 mL/min, and the detection wavelength of gallic acid was at 254 nm, punicalin, punicalagin and ellagic acid were at 377 nm. Results： The linear range was 0.020N0.320 μg for gallic acid, 0.038-0.608μg for punicalin, 0.074-1.184 μg for punicalagin, 0.039-0.624 μg for ellagic acid. The average recoveries were 93.22% for gallic acid, 95.35% for punicalin, 98.00% for punicalagin and 99.84% ellagic acid. Conclusion： The method is accurate and reproducible for quality control of the four polyphenols in pomegranate juice.

关 键 词：石榴汁 没食子酸 石榴皮鞣素 安石榴苷 鞣花酸 反相高效液相色谱法 

分 类 号：R284.1[医药卫生—中药学]