高效液相色谱法测定魔芋精粉中魔芋葡甘聚糖含量  

Study on HPLC determination of konjac glucomannon in konjac flour

作　　者：李斌[1] 廖勇城[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技系天然产物化学研究室,武汉430070

出　　处：《食品工业科技》2002年第8期82-84,共3页Science and Technology of Food Industry

摘　　要：首次建立了HPLC法测定魔芋精粉中魔芋葡甘聚糖(KGM)含量的方法。魔芋精粉水解条件:温度100℃、时间2.5h,H2SO4浓度2mol/L;色谱条件:色谱柱SugarPakⅠ;流动相重蒸水,流量0.4ml/min,柱温90℃,进样量10μl。结果表明,上述条件下杂质成分以及Glu及Man之间可完全分离。该方法测定KGM的平均回收率为99.05%,相对标准偏差为0.58%,同时可以测定精粉中的淀粉含量,可用于葡甘聚糖的定量分析和魔芋精粉的质量评价。An HPLC method for one-step quantitative determination of konjac glucomannon and starch in konjac flour was developed successfully for the first time.The konjac flour was hydrolyzed with H2SO4 2mol/L at 100℃ for 2.5 hours. The chromatographic conditions were as follows column Sugar Pak 1 mobile phase redistilled water flow rate 0.4ml/min column temperature 90℃ injection volume 10μl detector RID.The data showed a good separation among konjac glucomannon starch and impunities. The average recoveries and RSD were respectively 99.05% 0.58%.The proposed method can also be applied to determine the starch of konjac and used for quantitative analysis of konjac glucomannon and quality valuation of konjac flour.

关 键 词：高效液相色谱法 测定 魔芋精粉 魔芋葡甘聚糖含量 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS237[轻工技术与工程—食品科学与工程]