摘要
建立测定黑莓果汁中鞣花酸含量的HPLC法。采用高效液相法。色谱条件:ODS Lichrospher C18柱(150 mm×4.6mm,5μm);流动相为5 mmol/L醋酸铵缓冲液(pH3.0)∶甲醇=55∶45,流速1mL/min,柱温25℃,检测波长为254nm。结果表明:鞣花酸在5～30μg/mL浓度范围内线性关系良好(r=0.999 5),检测限为10ng/mL(S/N≥3),平均加样回收率为96.5%,RSD为2.6%。该法简便、准确、重复性好,可用于黑莓果汁中鞣花酸含量的测定。
To establish a method for the determination of ellagic acid in black berry juice by high pressure liquid chromatography. Lichrospher C18 column （150 mm × 4.6 mm, 5 μm） was used and the column temperature was set at 35 ℃. Ammonium acetate buffer （5 retool/L, pH 3.0）-methanol （55 ： 45） was used as mobile phase. A UV detector was used and the determination wavelength was set to 254 nm. Results There was good linearity between the peak area and the content of cllagic acid in the range of 5 - 30 μg/mL （r = 0. 999 5）. The detection limit was 10 ng/mL （S/N ≥ 3）. The re covery of the method was 96.5%, and the relative standard deviation （RSD） was 2. 61%. The method is sensitive, simple and accurate, and can be used to quantify ellagic in black berry juice.
出处
《食品与机械》
CSCD
北大核心
2013年第5期84-86,119,共4页
Food and Machinery
基金
国家科技支撑计划项目(编号:2011BAK21B05)
关键词
高效液相色谱
黑莓果汁
鞣花酸
high ipressure liquid chromatography
black berry juice
ellagic acid
