HPLC法测定芒果叶中没食子酸的含量  

Determination of Gallic Acid in Mango Leave by HPLC

作　　者：莫江敏 吴春燕[1] Mo Jiangmin;Wu Chunyan(Department of Resources Engineering,Guangxi Modem Vocatlonal Technology College,Hechi547000,Chian)

机构地区：[1]广西现代职业技术学院资源工程系,广西河池547000

出　　处：《广东化工》2018年第21期103-104,共2页Guangdong Chemical Industry

摘　　要：采用Ultimate XB-C18柱(250 mm×4.6 mm,5μm),流动相为甲醇-0.5%醋酸水溶液(10∶90,V/V),流速为1.0 mL/min;检测波长为218 nm;柱温30℃,建立了测定芒果叶中没食子酸含量的HPLC定量分析方法。结果表明,没食子酸进样量在在4.0～20.0 mg/L浓度范围内,与峰面积呈现良好的线性关系(r=0.9999),平均回收率为99.61%(RSD=1.70%,n=9)。本法简单快捷,可用于芒果叶中没食子酸的含量测定。The determination of gallic acid in Mango leave by HPLC was studied. The sample was separated by Ultimate XB-C18 column(250 mm×4.6 mm,5 μm)with the mobile phase of methanol-water(containing 0.5 % acetic acid)(10:90,V/V)at 30 ℃,and detected at 218 nm with the flow rate of 1.0 mL/min. The results showed that the linear range of gallic acid was 4.0~20.0 mg/L(r=0.9999)and the average was 99.61 %(RSD=1.80 %, n=9).The established method was accurate,rapid and suitable for detecting gallic acid in Mango leave.

关 键 词：芒果叶 没食子酸 高效液相色谱 

分 类 号：TQ[化学工程]