甜叶菊单花蜜中酚类成分分析及含量的测定  

Analysis and determination of phenolic compounds in the monofloral honey of Stevia rebaudiana Bertoni

作　　者：谢虹[1] 陈云[1] 梁建生[1] XIE Hong;CHEN Yun;LIANG Jiansheng(College of Bioscience and Biotechnology,Yangzhou University,Yangzhou 225009)

机构地区：[1]扬州大学生物科学与技术学院,扬州225009

出　　处：《中国食品添加剂》2021年第11期193-199,共7页China Food Additives

基　　金：国家自然科学基金(32071947)。

摘　　要：以高效液相色谱-串联四极杆质谱分析仪,结合质谱分析及对比对照品或文献报道化合物的保留时间和质谱参数,在甜叶菊单花蜜中鉴定了23种酚类化合物。建立一种利用高效液相色谱法测定甜叶菊单花蜜中酚类含量的方法。结果表明,甜叶菊单花蜜中酚酸化合物主要包括龙胆酸、原儿茶酸、绿原酸、4-羟基苯甲酸、4-羟基苯乙酸、咖啡酸、丁香酸、ρ-香豆酸、鞣花酸、阿魏酸、苯甲酸、4-羟基苯甲酸甲酯、丁香酸甲酯、3,4-二甲氧基肉桂酸、肉桂酸等,以龙胆酸含量最高,4-羟基苯乙酸含量次之;类黄酮化合物主要包括槲皮素、柚皮素、芹菜素、山奈酚、香叶木素、异鼠李素、松属素、芫花素等,以槲皮素含量最高,柚皮素含量次之;单花蜜中酚酸和类黄酮含量分别为4644.92±41.87μg/100g和1372.72±10.86μg/100g。By a HPLC-tandem quadrupole mass spectrometric analyzer,total twenty-three phenolic compounds from the monofloral honey of Stevia rebaudiana Bertoni were positively identified by comparing retention times and mass spectra parameters of samples with reference substances and publications.A method for simultaneous determination of phenolic compounds was established by HPLC.The results showed that the major phenolic acids were gentisic acid,protocatechuic acid,chlorogenic acid,4-hydroxybenzoic acid,4-hydroxyphenylacetic acid,caffeic acid,syringic acid,ρ-coumalic acid,ellagic acid,ferulic acid,benzoic acid,methyl 4-hydroxybenzoate,methyl syringate,3,4-dimethoxycinnamic acid and cinnamic acid,and gentisic acid with the highest content,followed by 4-hydroxyphenylacetic acid.The major flavonoids were quercetin,naringenin,apigenin,kaempferol,diosmetin,isorhamnetin,pinocembrin and genkwanin,and quercetin with the highest content,followed by naringenin.Total contents of phenolic acids and flavonoids reached 4644.92±41.87μg/100g and 1372.72±10.86μg/100g in the monofloral honey of Stevia rebaudiana Bertoni.

关 键 词：甜叶菊 单花蜜 酚类 酚酸 类黄酮 高效液相色谱法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]