高效液相色谱法测定山西老陈醋中川芎嗪的方法优化  

Optimization of High Performance Liquid Chromatography for Determination of Ligustrazine in Shanxi Aged Vinegar

作　　者：许志芳 赵怡茹 XU Zhifang;ZHAO Yiru(China Spectrum Testing Technology(Shanxi)Co.,Ltd.,Linfen 043000,China)

机构地区：[1]中谱检测技术(山西)有限公司,山西临汾043000

出　　处：《食品安全导刊》2024年第30期105-108,共4页China Food Safety Magazine

摘　　要：本试验对《地理标志产品山西老陈醋》(GB/T 19777—2013)附录B中高效液相色谱法测定山西老陈醋中川芎嗪的方法进行优化,通过单因素试验和正交试验对样品处理过程中的溶液体系pH值、三氯甲烷用量、离心条件进行研究。最终确定使用氢氧化钠溶液(200 g·L^(-1))调节pH值至11.0,分别加入5 mL三氯甲烷萃取2次、于6000 r·min^(-1)下离心5 min的处理条件下测定效果最好,加标回收率为90.9%~93.8%,相对标准偏差为0.47%~1.19%,均可以满足山西老陈醋中川芎嗪的测定需求。This experiment optimized the method for determining ligustrazine in Shanxi aged vinegar by highperformance liquid chromatography in appendix B of GB/T 19777—2013.The pH value of the solution system,the amount of trichloromethane,and the centrifugation conditions during the sample processing were studied through single factor experiments and orthogonal experiments.Finally,it was determined to use sodium hydroxide solution(200 g·L^(-1))to adjust the pH to 11.0,extract twice with 5 mL of chloroform,and centrifuge at 6000 r·min^(-1)for 5 min.The best results were obtained under the treatment conditions,with a standard recovery rate ranging from 90.9%to 93.8%and a relative standard deviation of 0.47%to 1.19%,all of which can meet the requirements for the determination of ligustrazine in Shanxi aged vinegar.

关 键 词：山西老陈醋 川芎嗪 高效液相色谱法 

分 类 号：TS264.22[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]