萌芽黑青稞喷干粉的主要成分测定及HPLC指纹图谱的建立  

Determination of Main Components in Sprouting Black Highland Barley and Establishment of Its HPLC Fingerprint

作　　者：毕继全 王希通 陈林伟 葛善春 陈瑞[1] 陈志鹏[1] Bi Jiquan;Wang Xitong;Chen Linwei;Ge Shanchun;Chen Rui;Chen Zhipeng(College of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023)

机构地区：[1]南京中医药大学药学院,南京210023

出　　处：《中国食品学报》2022年第9期293-303,共11页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:测定萌芽黑青稞喷干粉中主要成分的含量,并建立指纹图谱,为萌芽黑青稞喷干粉质量标准的制定提供依据。方法:采用高效液相色谱法测定萌芽黑青稞喷干粉中γ-氨基丁酸、阿魏酸、花青素的含量;采用紫外分光光度法测定β-葡聚糖的含量;采用指纹图谱相似度软件和SPSS软件进行数据分析,建立萌芽黑青稞喷干粉的指纹图谱共有模式,对10批样品进行质量评价。结果:不同批次萌芽黑青稞喷干粉中β-葡聚糖含量为68.35~73.82 mg/g,γ-氨基丁酸含量6.56~7.31 mg/g,阿魏酸含量0.15~0.23 mg/g,花青素含量0.86~1.53 mg/g。在萌芽黑青稞喷干粉HPLC指纹图谱中共标定18个共有峰,指认出3种活性物质包括绿原酸、对香豆素和阿魏酸,建立了萌芽黑青稞喷干粉的指纹图谱共有模式,相似度值评价在0.902以上。聚类分析将10批萌芽黑青稞分为2个大类,主成分分析选出3个主因子,并对10批样品综合评分,两种分析结果均显示S10质量较优。结论:建立的各主要成分含量测定方法具有良好的重复性和稳定性,分析所得对照指纹图谱可为萌芽黑青稞喷干粉及其产品质量评价提供参考依据。Objective:to determine the content of main components in germinating black highland barley from different areas and establish the corresponding fingerprint,so as to provide the basis for the formulation of quality standard of germinating black highland barley.Methods:the contents of GABA,ferulic acid and anthocyanin in germinating black highland barley powder were determined by HPLC;the contents ofβ-glucan were determined by UV spectrophotometry;the fingerprint similarity software and SPSS software were used for data analysis to establish the fingerprint common mode of germinating black highland barley,and the quality of 10 batches of samples was evaluated.Results:the contents ofβ-glucan,γ-aminobutyric acid,ferulic acid and anthocyanin in different batches of germinated highland barley powder were(68.35±0.03)-(73.82±0.02)mg/g,(6.56±0.05)-(7.31±0.03)mg/g,(0.15±0.03)-(0.23±0.01)mg/g and(0.86±0.05)-(1.53±0.03)mg/g,respectively.A total of 18 common peaks were demarcated in the HPLC fingerprint of budding black highland barley,and three active substances were identified.The fingerprint common mode of budding black highland barley was established,and the similarity value was above 0.902.The cluster analysis results divided 10 batches of budding black highland barley into two major categories,three main factors were selected by principal component analysis,and 10 batches of samples were comprehensively scored.Conclusion:the HPLC and UV methods established in this paper have good repeatability and stability,and the fingerprint can provide reference for the quality evaluation of different sprouting highland barley.

关 键 词：萌芽黑青稞 Γ-氨基丁酸 Β-葡聚糖 指纹图谱 聚类分析 主成分分析 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.72[轻工技术与工程—食品科学与工程]