HPLC法测定芹菜中绿原酸和芹菜苷的含量  

Determination of Chlorogenic Acid and Apiin in Celery by HPLC

作　　者：龚金炎[1,2,3] 石嘉琦 章佳盈 陈丽春[1] 毛建卫[1] 陈峰[4] 

机构地区：[1]浙江省农产品化学与生物加工技术重点实验室,浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310029 [3]绍兴市质量技术监督检测院,浙江绍兴312000 [4]美国克莱姆森大学食品、营养与包装系,南卡罗来纳州克莱姆森USA29634

出　　处：《食品研究与开发》2015年第16期122-124,共3页Food Research and Development

基　　金：国家自然科学基金资助项目(31240054);国家十二五科技支撑计划资助项目(2011BAD23B02);浙江省自然科学基金资助项目(LQ13C200006,LY14C200007);浙江省科技计划资助项目(2012C22026);浙江省重点科技创新团队资助项目(2009R09028-12);浙江省大学生科技创新活动计划项目(2013R415015,2014R415021);浙江省农产品化学与生物技术加工重点实验室开放基金(2013KF0305)

摘　　要：建立芹菜中绿原酸和芹菜苷的HPLC测定方法。测定3个不同产地的芹菜叶和茎中的绿原酸和芹菜苷含量。采用Luna C18ODS柱(250 mm×4.6 mm,5μm);乙腈-1%乙酸溶液梯度洗脱;流速:1.0 m L/min;柱温:30℃;检测波长:330 nm。绿原酸和芹菜苷分别在0.51μg/m L^102μg/m L(R2=0.999 9)和0.505μg/m L^101μg/m L(R2=0.999 8)范围内线性关系良好,回收率分别为98.90%和97.83%,RSD分别为0.87%和0.39%。经测定芹菜中绿原酸和芹菜苷的含量分别在0.268 mg/g^1.712 mg/g和1.802 mg/g^63.870 mg/g之间。A simple and rapid method was developed for determination of chlorogenic acid and apiin in celery by HPLC. HPLC method was used with Luna C18 ODS （4.6 mm×250 mm, 5μm） column. The mobile phase was acetonitrile -1 % acetic acid solution with 1.0 mL/min flow rate; the column temperature was 30 ℃ and the detection wavelength was set at 330 nm. The calibration curve of chlorogenic acid and apiin were linear in the range of 0.510μg/mL-102μg/mL（R2=0.999 9） and 0.505μg/mL-101μg/mL（R2=0.999 8）, respectively. The linearity the average recovery was 98.90 % and 97.83 %, RSD were 0.87 % and 0.39 %. The content of chlorogenic acid and apiin were 0.268 mg/g to 1.712 mg/g and 1.802 mg/g to 63.870 mg/g in several kinds of celery, respectively.

关 键 词：芹菜 绿原酸 芹菜苷 高效液相色谱 

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]