油橄榄鲜果中多酚化合物含量测定的HPLC法研究  

Determination of polyphenolic compounds in fresh olives by HPLC

作　　者：邓俊琳 李旭[1] 王寒冬[1] 丁春邦[1] 李天[3] 杨泽身 

机构地区：[1]四川农业大学生命科学学院,四川雅安625014 [2]四川省农业科学农产品加工研究所,四川成都610066 [3]四川农业大学农学院,四川成都611130 [4]凉山州中泽新技术开发有限责任公司,四川西昌615000

出　　处：《西北农林科技大学学报（自然科学版）》2017年第1期185-189,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：四川省科技厅科技支撑计划项目(2013NZ0047)

摘　　要：【目的】建立测定油橄榄鲜果中没食子酸、羟基酪醇、对香豆酸、芦丁、橄榄苦苷和槲皮素6种多酚化合物含量的高效液相色谱(HPLC)法。【方法】以四川西昌引进的油橄榄品种"皮瓜尔"为材料,建立测定油橄榄鲜果中多酚化合物的HPLC方法,对该方法进行检验,并用该方法对四川西昌引种的不同成熟度的油橄榄鲜果的多酚化合物含量进行测定。【结果】建立HPLC法可使油橄榄鲜果中6种多酚化合物在45min内得到较好分离,重复性好(相对标准偏差(RSD)≤4.42%),精密度高(RSD≤0.59%),加标回收结果准确可靠(RSD≤4.35%)。随着成熟度的增加,油橄榄鲜果中没食子酸、羟基酪醇、芦丁、橄榄苦苷的含量总体均呈下降趋势,其中橄榄苦苷含量变化幅度最大;对香豆酸含量呈小幅波动,槲皮素含量呈现先上升后下降的变化趋势;6种多酚化合物总量总体呈下降趋势。【结论】建立了一种可同时检测油橄榄鲜果中6种多酚化合物的高效液相色谱方法,该方法准确、可靠。【Objective】A High performance liquid chromatography（HPLC）method was established for determination the contents of gallic acid,hydroxytyrosol,p-coumaric acid,rutin,oleuropein,and quercetin in fresh olives.【Method】A HPLC method to determination the polyphenolic compounds in fruits of olive variety Picual introduced in Xichang,Sichuan was established.After validation,the method was used to measure the polyphenol compounds of fresh olive fruits with different maturities.【Result】Six polyphenolic compounds were simultaneously separated within 45 min,and the method had good repeatability（Relative Standard Deviation（RSD）≤4.42%）,high precision（RSD≤0.59%）,and reliable recovery rate（RSD≤4.35%）.In fresh olive fruits,the contents of gallic acid,hydroxytyrosol,rutin,and oleuropein declined,and P-coumaric acid had slight float and quercetin declined after initial increase with the increase of maturity.The contents of total six polyphenols had a downward trend.【Conclusion】The established HPLC method was accurate and reliable to simultaneously determine 6polyphenolic compounds in olive fruits.

关 键 词：油橄榄 多酚类化合物 成熟度 高效液相色谱法 

分 类 号：S565.7[农业科学—作物学]