不同“变色”程度枸杞子中5-羟甲基糠醛含量测定  

Determination of 5-Hydroxymethyl-Furfural in Lycii Fructus Expressing Different Degree of Color-Changing

作　　者：杨丽[1] 李雪莲[1] 陈鸿平[1] 闫珂巍 刘友平[1] 陈林[1] 

机构地区：[1]成都中医药大学药学院中药材标准化教育部重点实验室 中药资源系统研究与开发利用省部共建国家重点实验室培育基地,四川成都611137

出　　处：《成都中医药大学学报》2014年第2期7-9,共3页Journal of Chengdu University of Traditional Chinese Medicine

基　　金：国家中医药管理局中医药行业科研专项(编号:201007011)

摘　　要：目的:研究枸杞子"变色"程度与5-羟甲基糠醛(5-HMF)含量的关系。方法:采用HPLC测定,Sepax HP-C18色谱柱(4.6 mm×250 mm,5μm),流动相甲醇-水(5∶95),流速为1.0 mL/min,检测波长为284 nm;柱温为30℃。结果:枸杞子"变色"程度越严重,5-HMF含量越高。结论:首次建立了HPLC测定枸杞子中5-HMF含量的方法,该法稳定、可靠,可用于枸杞子中5-羟甲基糠醛的含量测定,为阐明其"变色"物质基础提供参考。Objective： To study the relation between the content of 5-hydroxymethyl-furfural （5-HMF） and degree of color- changing in Lycii fructus. Methods： An HPLC method was applied with a Sepax HP-C18 4. 6mm × 250mm （5 μm） column by using methanol-water （5： 95） as the mobile phase at a flow rate of 1.0 mL/min^-1 and a UV detection of 284 nm. Results： The more serious the degree＇ s deepening of color-changing, the higher the content of 5-HMF in Lycii fructus. Conclusion： An HPLC method to deter- mine the contents of 5-HMF is established. The proposed method is stable, reliable and can be used for determination of 5-HMF in Ly- cii fructus, which provides the reference to clarify its chemical material base of color-changing.

关 键 词：枸杞子 变色 5-羟甲基糠醛 含量测定 

分 类 号：R284.1[医药卫生—中药学] R282.71[医药卫生—中医学]