摘要
柑橘汁的苦味主要是由于柚皮苷和柠檬苦索的存在所致，其含量的测定可用于控制柑橘类果汁的质量。采用高效液相色谱法在KR100-5C18（4．6mm i．d．×250mm，5μm）上，分别以乙腈-四氢呋喃-水（体积比为17．5：17．5：65）和甲醇-冰醋酸-水（体积比为40：1：59）为流动相（流速均为1mL／min），在207nm和283nm检测波长下分别测定了柠檬苦素和柚皮苷。实验结果表明，柠檬苦素在1．00～50．00mg／L时线性关系良好（r=0．9992），检出限为0．07μg，平均加标回收率为98．69％，相对标准偏差（RSD）为2．5％；柚皮苷在20．00～160．00mg／L时线性关系良好（r=0．9988），检出限为0．14μg，平均加标回收率为100．13％，RSD为1．5％。用该法检测柑橘汁样品中的柠檬苦素与柚皮苷，方法简便、快速、准确。
Bitterness in citrus juice is primarily due to the presence of both limonin and naringin, and determination of them is a standard in controlling the quality of juice. A high performance liquid chromatographic （HPLC） method was developed for the rapid determination of bitter components in citrus juice. The HPLC conditions were as follows： ODS column with acetonitrile-tetrahydrofuran-water （17.5 ： 17.5 ： 65, v/v） as mobile phase, flow rate at 1 mL/min, 207 nm as detection wavelength for limonin, and methanol-100% acetic acid-water （40 ： 1 ： 59, v/v） as mobile phase, flow rate at 1 mL/min, 283 nm as detection wavelength for naringin. As results showed, for limonin and naringin, the linearity was good within the ranges of 1.00 - 50.00 mg/L （r = 0.999 2） and 20.00 - 160.00 mg/L （r = 0.998 8） respectively, and the detection limits were 0.07μg and 0.14μg, then the average recoveries were 98.69% and 100.13% with relative standard deviations of 2.5% and 1.5%, respectively. The method is simple, rapid and accurate for determining limonin and naringin in juice.
出处
《色谱》
CAS
CSCD
北大核心
2006年第2期157-160,共4页
Chinese Journal of Chromatography
关键词
高效液相色谱法
柠檬苦素
柚皮苷
柑橘汁
high performance liquid chromatography （HPLC）
limonin
naringin
citrus juice
