HPLC法同时测定白刺果实中8种黄酮成分的含量  

Simultaneous Determination of 8 Flavonoids in Nitraria Fruit by HPLC

作　　者：李岩[1] 史晨杉 李田叶 王向红[1] 

机构地区：[1]河北农业大学食品科技学院河北省农产品加工工程技术研究中心,保定071001

出　　处：《食品工业》2015年第4期286-290,共5页The Food Industry

基　　金：河北省科技支撑项目(项目编号:12277117D)

摘　　要：建立同时测定白刺果中没食子酸、儿茶素、杨梅素、芦丁、槲皮素、木犀草素、山奈酚和异鼠李素8种黄酮化合物含量的HPLC的方法。采用HYPERSIR C18色谱柱（250 mm×4.6 mm,5μm）,柱温35℃,以甲醇-0.1%甲酸水溶液为流动相,进行梯度洗脱,双波长检测（λ1=270 nm,λ2=370 nm）,进样量10μL,流速0.8 m L/min。结果：在0~125μg/m L内8种黄酮均有良好的线性关系（R2≥0.999 0）,没食子酸、儿茶素、杨梅素、芦丁、槲皮素、木犀草素和山奈酚的平均回收率分别为98.42%,99.19%,90.65%,102.32%,96.51%,98.70%和93.68%,最低检出限依次为0.032,0.052,0.074,0.038,0.059,0.043,0.021和0.036 mg/L。方法精密度RSD≤2.21%（n=6）,在此条件下,测得白刺果实中没食子酸、儿茶素、杨梅素、芦丁、槲皮素、木犀草素和山奈酚含量为0.031,0.057,0.064,0.068,0.016和0.038 mg/g。该方法快速简单,重现性好,可为白刺果实质量控制提供定量分析方法。Sensitive and specific high performance liquid chromatography （HPLC） method was established for simultaneous determination of flavone glycosides, including gallic acid, catechins, myricetin, rutin, quercetin, luteolin, kaernpfero and isotharnnetin, in Nitraria fruit. The HPLC system consisted Of Cls （5 μm, 250 mm×4.6 mm） column at 35 ℃ with methanol -0.1% acetic acid solution as the mobile phase by gradient elution. The detection wavelengths were 270 and 370 nm and the flow rate was 0.8 mL/min. The calibration curves were linear in the range of 0-125 μg/mL. The average recoveries of gallic acid, catechins, myricetin, mtin, quercetin, luteolin, kaempfero were 98.42%, 99.19%, 90.65%, 102.32%, 96.51%, 98.70% and 93.68%, respectively, and the minimum detection limit were 0.032, 0.052, 0.074, 0.038, 0.059, 0.043, 0.021 and 0.036 mg/L, respectively, with the corresponding RSDs below 2.21% （n=6）. The content of gallic acid, catechins, myricetin, rutin, quercetin, luteolin and kaernpfero were 0.031, 0.057, 0.064, 0.068, 0.016 and 0.038 mg/g, respectively. The method was quick and simple with good reproducibility, which could be used as a quantitative analysis method for the quality control ofNitraria fruit.

关 键 词：白刺果 HPLC 黄酮 含量测定 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]