HPLC法同时测定赤水晒醋中的6种功能性成分  

Simultaneous Determination of Six Functional Components in Chishui Sun Vinegar by RP-HPLC

作　　者：杨沙 向丽萍 凌蕾 张季 卢叶 王兰兰 王奥 YANG Sha;XIANG Liping;LING Lei;ZHANG Ji;LU Ye;WANG Lanlan;WANG Ao(Zunyi Insitute of Products Quality Insection and Testing,Zunyi 563000,China)

机构地区：[1]遵义市产品质量检验检测院,贵州遵义563000

出　　处：《食品工业科技》2021年第3期247-252,共6页Science and Technology of Food Industry

基　　金：遵义市科技计划(遵优青科[2018]4号);贵州省质检科技计划(2017kj010)。

摘　　要：目的:建立高效液相色谱法(HPLC)同时测定晒醋中原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪等6种功能性成分含量的方法。方法:采用Waters xSelect HSS T3(5μm,4.6 mm×250 mm)色谱柱,以乙腈-0.1%磷酸水溶液为流动相,梯度洗脱,流速0.8 mL/min,柱温30℃,检测波长285 nm。结果:原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪分别在10.013~320.416、10.015~320.48、10.012~320.384、10.001~320.032、10.021~320.672、10.072~322.304μg/mL范围内均呈良好的线性关系,决定系数均达到0.999以上,平均回收率范围在92.93%~104.53%,相对标准偏差均小于3%。检出限(S/N=3)0.30~1.80μg/mL,定量限(S/N=10)1.02~5.52μg/mL。除咖啡酸外,七种赤水晒醋样品中均检出其余5种功能成分,其中,香草酸的在醋液中的含量远远高于其它组分。结论:该含量测定方法稳定可靠,准确度高,重现性好,可用于晒醋中原儿茶酸、表儿茶素、咖啡酸、香草酸、阿魏酸和川穹嗪的含量测定,对晒醋质量进行分析和评价。Objective:To establish a method for determining the contents of six functional components including protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazinein in Chishui sun Vinegar by RP-HPLC.Methods:The separation was performed on the Waters xSelect HSS T3(5μm,4.6 mm×250 mm)column with gradient elution.The mobile phase was 0.1%phosphoric acid water solution and acetonitrile,and the flow rate was set as 0.8 mL/min.The column temperature was kept at 30℃.The detection wavelength was set at 285 nm.Results:The linear ranges of protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazine were within 10.013~320.416,10.015~320.48,10.012~320.384,10.001~320.032,10.021~320.672,10.072~322.304μg/mL,respectively.The average recovery rates for six components were within 92.93%~104.53%with RSD less than 3%.The limit of determination was 0.30~1.80μg/mL and the limit of quantification was 1.02~5.52μg/mL.Except for caffeic acid,the remaining 5 functional components were detected in the seven sun vinegar samples.The amount of vanillic acid in vinegar was much higher than other components.Conclusion:This method is simple,accurate and suitable for the determination of the protocatechuic acid,epicatechin,caffeic acid,vanillic acid,ferulic acid and ligustrazine in Chishui Sun Vinegar.

关 键 词：赤水晒醋 功能性成分 川穹嗪 酚酸类成分 HPLC 

分 类 号：TS207.3[轻工技术与工程—食品科学]