蓝莓发酵液中7种功能性酚酸含量SPE-UPLC测定方法研究  

Determination method of 7 functional phenolic acids in blueberry fermentation beverage by SPE-UPLC

作　　者：金振涛[1,2] 林单 王小昕 王憬[1,2] 谷瑞增[1,2] 蔡木易[1,2] 

机构地区：[1]北京市蛋白功能肽工程技术研究中心,北京100027 [2]中国食品发酵工业研究院,北京100027 [3]广东中食营科生物科技有限公司,东莞523000 [4]吉林市新科奇保健食品有限公司,吉林130013

出　　处：《食品科技》2016年第8期280-284,共5页Food Science and Technology

基　　金：国家高技术研究发展计划"863计划"项目(2013AA102205-02);北京市科委科技创新基地培育与发展工程项目(Z121106002812040);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：建立了一种基于阴离子交换固相萃取前处理的UPLC检测基质异常复杂的蓝莓发酵液中7种功能性酚酸的方法。检出限在（0.2-1）mg/L之间,标准品峰面积和保留时间RSD均〈1%,样品加标回收率在93.8%-108.7%之间。该方法操作简便,对样品的净化比较彻底,结果准确可靠。该方法对于蓝莓发酵液的品质评价具有重要意义。An UPLC method pretreated with anion SPE for determining 7 functional phenolic acids in blueberry fermentation beverage with complex matrix was developed. The detection limits were（0.2～1）mg/L, the RSD of peak area and retention time of specified standards were both〈1%, and the recovery of different concentrations of standards added into sample were 93.8%～108.7%. This method is convenient and accurate, and the result of pretreatment method is satisfied. This method has important implications for evaluation of blueberry fermentation beverage.

关 键 词：蓝莓发酵液 固相萃取 酚酸 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]