HPLC法同时检测食醋中川芎嗪和阿魏酸的含量  

Simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC

作　　者：李建龙[1] 刘书亮[1] 彭杨[1] 刘军[2] 杨勇 韩新锋[1] 侯晓艳[1] 夏小龙[1] 罗佩文 贾秋思 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川理工学院生物工程学院,四川自贡643000 [3]四川保宁醋有限公司,四川阆中645000

出　　处：《食品工业科技》2015年第9期287-291,共5页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划(2013NZ0055)

摘　　要：本文建立了一种高效液相色谱法同时检测食醋中川芎嗪和阿魏酸的方法,其检测条件为：采用Sepax GP-C18柱,流动相：甲醇∶水（含0.2%冰乙酸）=23∶77（v/v）,检测波长310nm,柱温35℃,进样量10μL,1.0mL/min等梯度洗脱。结果表明：川芎嗪在1.00～60.00μg/mL的浓度范围内呈良好的线性关系,相关系数R2=0.990,保留时间为14.71min;而阿魏酸在1.00～15.00μg/mL的浓度范围内呈良好的线性关系,相关系数为R2=0.997,保留时间为19.45min;该方法检测川芎嗪和阿魏酸的检出限分别为0.115、0.041μg/mL,测定限分别为0.383、0.135μg/mL;加标回收实验的结果得出川芎嗪的平均回收率为100.01%,阿魏酸的平均回收率为99.85%。该方法快速、灵敏、准确,样品前处理简便,可应用于食醋产品中川芎嗪和阿魏酸检测。This paper established a method for simultaneous determination of tetramethylpyrazine and ferulic acid in vinegar by HPLC. The analysis was performed on a Sepax GP- C18 column with 35℃; the mobile phase was methanol- water（ containing 0.2 % acetic acid）（ 23 ∶ 77,v / v）; the detection wave length was 310nm; injection volume 10μL; the flow rate of gradient elution was 1.0mL / min.Results showed that good linearity was obtained over the range of 1.0 to 60.0μg / mL（ R2= 0.990） for tetramethylpyrazine and 1.0 to 15.0μg / mL（ R2= 0.997）. The retention time of tetramethylpyrazine and Ferulic acid was 14.71 and 19.45 min respectively,the average recovery was100.01% and 99.85% respectively.This method was rapid,sensitive and the sample preparation was simple,so it could be applied to the determination of tetramethylpyrazine and ferulic acid in vinegar products.

关 键 词：高效液相色谱法 阿魏酸 川芎嗪 食醋 

分 类 号：TS207.3[轻工技术与工程—食品科学]