HPLC法测定黑莓种子中维生素E的含量  

HPLC Determination of Vitamin E Content in Blackberry Seeds

作　　者：汤飞云[1] 方亮[1] 陈剑[1] 吕寒[1] 吴文龙[1] 李维林[1] 

机构地区：[1]江苏省中国科学院植物研究所,南京中山植物园,南京210014

出　　处：《食品工业》2013年第6期218-220,共3页The Food Industry

基　　金：国家自然科学基金项目(31000753);江苏省产学研联合创新资金项目(BY2011164;BY2011198)

摘　　要：黑莓种子中含有丰富的维生素E,采用超声波提取,结合反相高效液相色谱-紫外检测法对黑莓种子中维生素E的含量进行测定,确定体积比50∶50的乙腈∶甲醇作为流动相,以维生素E质量浓度X(μg/mL)对峰面积Y(mAU.min)进行线性回归,得回归方程Y=0.860 5X+0.596 6,相关系数为0.999 1,该方法维生素E的最低检出限为2 ng。通过本法对黑莓种子油稀释后样品进行测定,平均质量浓度1.820μg/mL,RSD=0.55%。得出黑莓种子中维生素E的含量为18.2 mg/100 g。VE平均加标回收率为99.88%,RSD<2%。结果证明,该方法具有简便、高效、结果准确、重复性好的特点。Blackberry seeds are rich in vitamin E. Combined with ultrasonic extraction, reversed-phase high performance liquid chromatography and ultraviolet detection are used to measure vitamin E content in blackberry seeds. The volume ratio of 50 ： 50 of acetonitrile ： methanol are determine as the mobile phase. While concentrations of vitamin E X （ktg/mL） on the peak area Y （mAU.min） linear regression, the regression equation was Y = 0.860 5X ＋0.596 6, with the correlation coefficient of 0.999 1. The lowest detection limit was 2 ng. Blackberry seed oil samples were determined by this method, and the average concentration was 1.820 μg/mL, with RSD = 0.55%. Then the content of Vitamin E in blackberry seeds was 18.2 mg/100 g. The average recovery with standard addition was 99.88%, while RSD〈2%. The results showed that the method was simple, efficient, accurate and reproducible.

关 键 词：HPLC 维生素E 黑莓种子 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]