HPLC法同时测定诺尼果汁中6种酚酸含量  

Simultaneous determination of six phenolic acid in noni juice by HPLC

作　　者：张露[1] 陈建国[1] 李雪[1] 李金霞[1] 谭望桥 程池[1] 

机构地区：[1]中国食品发酵工业研究院,中国工业微生物菌种保藏管理中心 [2]海南诺尼生物工程开发有限公司,海南海口570125

出　　处：《食品与发酵工业》2015年第1期239-243,共5页Food and Fermentation Industries

基　　金：中国食品发酵工业研究院科技发展基金(博士基金)项目(KJ14-BS-02)

摘　　要：建立一种利用高效液相色谱法同时测定诺尼果汁中6种酚酸的方法。采用Thermo Accucore XL C18（250mm×4.6 mm,4μm）色谱柱,以甲醇-0.95%冰醋酸水溶液作为流动相,流速为0.8 min/m L,30℃柱温,检测波长为280、330nm。结果显示：6种酚酸组分的质量浓度与峰面积具有良好的线性关系;相关系数均大于0.991,且6种酚酸组分在30 min内得到了较好分离。平均回收率为91.18%~101.08%,相对标准偏差为0.73%~2.17%。本法快速、简便、准确,可用于同时测定诺尼果汁中6种酚酸的含量,所测得的西沙诺尼果汁中没食子酸、龙胆酸、P-羟基苯甲酸、绿原酸、咖啡酸、阿魏酸平均含量分别为1.401、2.970、15.123、9.374、1.029、0.485 mg/L。An analytical method of 6 kinds of phenolic acids in Noni juice was established by HPLC. The separa- tion was performed on a Thermo Accucore XL C1s（250 mm x4.6 mm,4 μm） with Methanol-acetic acid aqueous as mobile phase at 30 ℃ , flow rate at 0.8 mL/min and detection wave length at 280nm and 330 nm. The six phenolic acids were successfully separated in 30 min, and method showed good linear correlations between the concentrations and peak area of the six components. The correlation coefficients was greater than 0. 991 and average recoveries were 91.18 % -101.08 % with relative standard deviations of 0.73% -2.17 % （ n = 6）. The method is simple, accu- rate and reproducible. It can be applied for determination of the six phenolic acids simultaneously in noni juice. The mean contents of gallic acid; gentisic acidp-hydroxybenzoic acid; chlorogenic acid; caffeic acid and ferulic acid in Xisha noni juice were 1. 401, 2. 970, 15. 123, 9. 374, 1. 029 and 0. 485 mg/L, respectively.

关 键 词：HPLC 没食子酸 龙胆酸 P-羟基苯甲酸 绿原酸 咖啡酸 阿魏酸 西沙诺尼果汁 

分 类 号：TS255.44[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]