(U)HPLC及LC/MS技术在枣果功能性成分分离分析中的应用  

Application of (U)HPLC and LC/MS Technology in Separation and Analysis of Functional Components of Jujube Fruit

作　　者：田晶 李存满[1] 李巧玲[2] 

机构地区：[1]河北科技大学河北省分析测试研究中心,河北石家庄050018 [2]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《中国果菜》2018年第1期12-18,共7页China Fruit & Vegetable

基　　金：河北省科技计划项目(17227116D)

摘　　要：枣的营养十分丰富,是一种药食同源的绝佳食品,人们对枣的功效也非常关注。枣的功效成分主要有环核苷酸、三萜酸、黄酮类等。本文介绍了近年来(超)高效液相色谱及液质联用技术在枣果中功效成分分离分析中的应用,并对其应用前景进行了展望,为更好地开发枣新资源及研究其新价值提供参考。Jujube is a kind of food with rich nutrition, which can be used as medicine and food. People are veryconcerned about the effectiveness of jujube. Jujube contains a variety of active components, such as cyclicnucleotides, triterpene acids, flavonoids, and so on. This paper summarized the separation and analysis offunctional chemical components in jujube fruit by （ultra） high performance liquid chromatography and massspectrometry in recent years, which provided reference for better development of jujube in its new resourcesand value.

关 键 词：(U)HPLC LC/MS 枣 功效成分 分离分析 

分 类 号：O657.72[理学—分析化学]