灵芝菌丝体中灵芝酸T、R和S的HPLC测定方法的建立和应用  

Quantitative analysis of ganoderic acid T,S and R in Ganoderma mycelium by HPLC

作　　者：赵娜[1,2] 冯娜[1] 贾薇[1] 冯杰[1] 刘艳芳[1] 张劲松[1] 

机构地区：[1]国家食用菌工程技术研究中心,农业部南方食用菌资源利用重点实验室,上海市农业遗传育种重点开放实验室,上海市农业科学院食用菌研究所,上海201403 [2]上海海洋大学食品科学与工程,上海201306

出　　处：《食品工业科技》2014年第16期71-75,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑课题(2012BAD36B05)

摘　　要：采用YMCC,8柱（250min×4．6mm，5μm），以0．5％冰醋酸溶液（A）-甲醇（B）为流动相梯度洗脱（0—20min，85％B→100％B；20—30min，100％B），检测波长在245nm，流速1mL／min，柱温为30℃的条件下，用HPLC考察灵芝酸T、灵芝酸S、灵芝酸R在不同灵芝菌丝体中的含量差异。结果表明，不同种类的灵芝菌丝体中三种灵芝酸成分的含量存在显著的差异，p=0．0003，而且此方法操作简便，稳定性和重复性良好，适用于同时快速检测灵芝菌丝体中三种灵芝酸含量。An HPLC-based method for the accurate quantitative analysis of GA-T,GA-S and GA-R in different Ganoderma mycelium was described. The HPLC method was performed on YMC C18 column（250mm×4.6mm,5μm） ,with 0.5% acetic acid（A）-methanol（B） as mobile phase（0-20min,85%8→100% B,20-30min, 100% B）. UV detection wavelength was 245nm. The flow rate was lmL/min. The column temperature was 30℃. The result suggested significant differences in analyte ganoderic acid content among the different G. lucidium strains,and the significance level was 0.0003. The method was proved to be convenient,stabilized and repeatable,so it could be used for the quantitative analysis of three ganoderic acids in Ganoderma mycelium.

关 键 词：灵芝菌丝体 灵芝酸T 灵芝酸S 灵芝酸R 

分 类 号：TS207.7[轻工技术与工程—食品科学]