高效液相色谱法测定大蒜中蒜素含量  

Determination of allicin in garlic by HPLC

作　　者：刘进玺[1] 何妮 王亚平[3] 董小海[1] 崔灿[1] 钟红舰[1] 

机构地区：[1]河南省农业科学院农业质量标准与检测技术研究所,河南郑州450002 [2]郑州大学化学与分子工程学院,河南郑州450052 [3]郑州职业技术学院,河南郑州450121

出　　处：《食品工业科技》2014年第23期286-289,53,共5页Science and Technology of Food Industry

基　　金：农财发[2012]56号文件<农业部关于下达2012年农业行业标准制定和修订项目资金的通知>;项目序号为122

摘　　要：建立了大蒜中蒜素含量测定的高效液相色谱法。大蒜中的蒜素用水提取后,以乙腈和水溶液为流动相,采用梯度洗脱的方式在C18柱上进行液相色谱分离,在245nm波长下以保留时间定性,外标法定量。结果表明：蒜素在6.25~500mg/L范围内线性关系良好,相关系数为0.9999,四家实验室对该方法的重复性和再现性验证实验结果为：平均回收率89.0%~107%,相对标准偏差为1.39%~6.62%（n=3）,重复性标准偏差小于重复性限,再现性标准偏差小于再现性限。该方法前处理简单、准确,适用于大蒜中蒜素含量的测定。A method was developed for the determination of allicin in garlic by HPLC.The sample was extracted with water,and separated on a C18 column with gradient elution with the mobile phase of acetonitrile and water.The retention time was used for qualitative analysis.The external standard calibration curves were used for quantitative analysis.The detection wavelength was 245rim.The calibration curve was linear between the peak area and the mass concentration of allicin from 6.25 to 500mg/L with the correlation coefficient of 0.9999.Repeatability and reproducibility of the method were validation by four laboratories ,for all the samples ,the mean spiked recoveries of allicin were in the range from 89.0% to 107%,and the relative standard deviations（ RSDs, n = 3）were in the range of 1.39%-6.62%.The repeatability standard deviation was less than the repeatability limit and the reproducibility standard deviation was less than the reproducibility limit. The method was simple, accurate and feasible for determination of allicin in garlic.

关 键 词：蒜素 大蒜 高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]