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作 者:张爽[1] 黄梦甜 焦妍津 陶冠军[1] 曾茂茂[1] 陈洁[1]
机构地区:[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122
出 处:《食品科学》2013年第22期170-173,共4页Food Science
基 金:国家"973"计划项目(2012CB720801);国家重大科学仪器设备开发专项(2011YQ170067);国家自然科学基金青年科学基金项目(31101287)
摘 要:建立超高效液相色谱一紫外检测器(UPLC.PDA)N4定茶饮料中没食子酸(GA)和5种儿茶素类化合物,包括儿茶素(C)、表儿茶素(EC)、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯Pa(ECG)、表没食子酸儿茶素(EGC)的检测方法。采用Kinetex—C18(2.1mm×100mm,1.7gm)色谱柱,以0.1%甲酸(W即和乙腈为流动相进行梯度洗脱,使乙腈在10min内从5%达到30%。流速为0.3mL/min,柱温45℃,在波长280nm处进行紫外检测。6种组分在7min内达到完全分离。分别建立了6种物质的标准曲线方程,相关系数在0.9993~0.9999间,其中GA和C在0.25~50mg/L内线性范围良好,EGC、EC、EGCG和ECG在1~100mg/L内线性范围良好。采用固相萃取进行样品净化后,6种组分的平均加标回收率分别为92.5%~98.5%(GA)、95.9%~98.5%(ECG)、97.8%~101.0%(C)、95.5%~96.7%(EC)、95.5%~98.9%(EGC)、95.1%~103.4%(EGCG),相对标准偏差在0.8%~4.7%之间。An efficient and high throughput analytical method was developed for the determination of galiic acid (GA) and five catechin polyphenols including catechin (C), epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gollate (ECG), and epigallocatechin (EGC) in tea. A Kinetex-C18 (2.1 mm× 100 mm, 1.7 μm) column was employed at 45 ℃. Gradient elution was applied with 0.1% acidic methane (V/V) and acetonitrile (from 5% to 30% in 10 min) as the mobile phase at a flow rate of 0.3 mL/min. The detector wavelength was set at 280 nm. The results demonstrated that six standard polyphenols could be separated in approximately 7 min. A good linear relationship between polyphenol concentration and peak area was observed in the range of 0.25--50 mg/L for GA and C and of 1--100 mg/L for EGC, EC, EGCG and ECG, with correlation coefficients of 0.9993--0.9999. Samples were purified by solid phase extraction. The recoveries of six polyphenols were in the range of 92.5%--98.5% (GA), 95.9%--98.5% (ECG), 97.8%-- 101.0% (C), 95.5%--96.7% (EC), 95.5%--98.9% (EGC), and 95.1%-- 103.4% (EGCG), with relative standard deviation (RSD) of 0.8%--4.7%, respectively.
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