HPLC法测定菊苣根中咖啡因含量及其抑菌活性的研究  

Determination of caffeine in chicory root by high performance liquid chromatography and its antibacterial activity research

作　　者：纪可[1] 邱芳萍[1] 杜林[1] 邢燕[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《食品工业科技》2013年第21期301-304,共4页Science and Technology of Food Industry

基　　金：吉林省科技型中小企业技术创新基金项目(SC201102038X)

摘　　要：应用红外光谱和高效液相色谱法对菊苣根中咖啡因进行定性及定量分析；同时采用一系列真菌和细菌，研究了咖啡因提取物的抑菌活性。结果表明，咖啡因保留时间为3．787min，在25-125μg／mL质量浓度范围内线性关系良好（R2=0．9995），回收率在97．9％～101-2％之间，样品在4h之内稳定性良好。相对标准偏差均小于1．0％。在此条件下检测出的菊苣根咖啡因含量为2．14mg／g。该方法简单、快捷、准确，适合菊苣根中咖啡因含量的测定；菊苣根咖啡因提取物对食品常见污染茵有明显的抑菌作用。IR spectra and high-performance liquid chromatography was applied for the quality and quantity of caffeine in chicory root.The antibacterial property of caffeine extraction in chicory root was tested with a series of fungi and bacteria.Results showed that caffeine retention time was 3.787min, linear relationship was well between mass concentration 25-125μg/mL（R= =0.9995）.Recovery was between 97.9%-101.2%.Sample had good stability within 4 hours.Relative standard deviation was less than 1.0%.Under this condition, chicory root caffeine content was 2.14mg/g. The method was simple and rapid in operations and accurate in determination, the method established in this study was favorable for the determination of caffeine in chicory root.Caffeine extraction in chicory root had obvious antibacterial activity on common food contamination bacteria.

关 键 词：菊苣根 咖啡因 高效液相 红外光谱 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]