诺丽发酵果汁中总香豆素质量浓度的测定  

Determination of Coumarins Content in Noni Fermented Juice

作　　者：梁寒峭[1] 陈建国[1] 张露[1] 程池[1] LIANG Hanqiao;CHEN Jianguo;ZHANG Lu;CHENG Chi(China National Research Institute of Food and Fermentation Industries,China Center of Industrial Culture Collection,Beijing 100015,China)

机构地区：[1]中国食品发酵工业研究院中国工业微生物菌种保藏管理中心,北京100015

出　　处：《食品与生物技术学报》2018年第2期202-205,共4页Journal of Food Science and Biotechnology

基　　金：中国食品发酵工业研究院科技发展基金(博士基金)项目(15院科-博士02)

摘　　要：以东莨菪内酯为对照品,建立诺丽发酵果汁中总香豆素的质量浓度测定方法,结果显示东莨菪内酯在0~0.020 mg/m L线性范围良好,r=0.999 2;平均回收率为102.44%,RSD=1.81%(n=9)。采用紫外分光光度法对不同发酵时间的诺丽果汁中总香豆素成分进行质量浓度测定,质量浓度在0.176~0.243 mg/m L范围内。本实验建立的质量浓度检测方法简单、迅速、准确、重复性好,适用于液体样品中香豆素成分质量浓度的测定。检测结果表明:随着发酵时间的增长,诺丽果汁中香豆素类成分的质量浓度变化不大。To establish a method for the total coumarins content at the wavelength of 348 nm,scopoletin was used as the reference substance.The linear range was 0～0.020 mg/mL,r=0.999 2.The average recovery was 102.44%,RSD=1.81%(n=9).Ultraviolet spectrometry was developed to determine total coumarins in noni juice fermented with different time.The contents of Noni jucie fermented with 25~500 d were in 0.176~0.243 mg/mL range.This method is simple,rapid,accurate and repeatability,which can be applicable for determination of coumarins content in liquid samples and the result was stable with the fermentation time extended.

关 键 词：诺丽发酵果汁 总香豆素 紫外分光光度法 质量浓度测定 

分 类 号：R917[医药卫生—药物分析学]