五加杞饮品质量标准研究  

Study on the Quality Standard of Wujiaqi Drink

作　　者：赫嘉翼 李锦莲[1] 欧芹[1] 王宇亮[1] 邵珠领 张宇[1] 

机构地区：[1]佳木斯大学,黑龙江佳木斯154007

出　　处：《广东化工》2018年第3期26-28,共3页Guangdong Chemical Industry

基　　金：佳木斯大学研究生科技创新项目(YM2016_099)

摘　　要：目的建立五加杞饮品的质量控制方法。方法采用薄层色谱(TLC)法对饮品中的五味子和刺五加进行定性鉴别;采用高效液相(HPLC)法对五味子醇甲和紫丁香苷进行含量测定;采用苯酚硫酸法对枸杞多糖进行含量测定。结果定性鉴定出饮品中的五味子醇甲及紫丁香苷;经HPLC测定,结果显示每100 m L中含五味子醇甲0.6645 mg,加样回收率为98.1%,精密度实验RSD为2.24%,稳定性实验RSD为2.12%,重现性实验RSD为1.2%;每100 m L中含紫丁香苷0.16 mg,加样回收率为99.06%,精密度实验RSD为1.5%,稳定性实验RSD为1.9%,重现性实验RSD为2.3%;每毫升五加杞饮中枸杞多糖含量为5.64 mg。结论该方法可有效地控制五加杞饮的质量。Objective： To establish the quality standard of Wujiaqi drink. Methods： TLC was used to identify Schisandrae and Acanthopanax senticosus in this preparation. HPLC was used to determine the contents of scbisandrin and syringin. Phenol sulfuric acid method was used to determine the contents of lycium barbarum polysaccharide. Result： Schisandrin and syringin could be detected by TLC. As determined by HPLC, the results showed that the contents of schisandrin was 0.6645 mg·100mL-1,the average recovery was 98.1%,the precision experiment RSD was 2.24 %, the stability experiment RSD was 2.12 % and the reproducibility experiment RSD was 1.2 %. The contents of syringin was 0.16 mg. 100 mL-1, the average recovery was 99.06 %, the precision experiment RSD was 1.5 %, the stability experiment RSD was 1.9 % and the reproducibility experiment RSD was 2.3 %. The contents of lycium barbarum polysaceharide was 5.64 mg·mL-1. Conclusion： The methods can be used for the quality control of Wujiaqi drink.

关 键 词：五加杞饮品 薄层色谱法 高效液相法 苯酚硫酸法 五味子醇甲 紫丁香苷 枸杞多糖 

分 类 号：O657[理学—分析化学] TS275.4[理学—化学]