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大蒜中低聚糖的TLC鉴别和HPLC-RID含量测定 被引量:1

Thin-layer chromatographic identification and HPLC-RID determination of oligosaccharide in garlic
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摘要 目的建立大蒜中低聚糖的薄层色谱(TLC)法和高效液相-示差折光检测器(HPLC-RID)法,用于大蒜中低聚糖的鉴别和含量测定。方法采用TLC法大蒜中果糖、蔗糖、蔗果三糖和蔗果四糖进行鉴别,以冰乙酸-氯仿-水(21/18/4)为展开系统,苯胺-二苯胺溶液为显色剂;采用HPLC-RID法测定大蒜中果糖、蔗糖、蔗果三糖和蔗果四糖的含量,色谱柱为碳水化合物分析柱(4.6×250 mm,4μm);流动相:乙腈-水(75/25),柱温:35℃,流速:1.0 mL/min,进样量:15μL。结果薄层色谱中可以检测到果糖、蔗糖、蔗果三糖和蔗果四糖4种低聚糖。果糖、蔗糖、蔗果三糖和蔗果四糖分别在0.03~0.81、0.5~16.04、0.02~0.65、0.02~0.64 mg/mL范围线性关系良好。4种糖类低、中、高浓度平均回收率(n=3)分别为98.0%、99.7%、100.3%和98.2%;测定新疆5种不同海拔(1733、1680、1250、2800、2300 m)大蒜中果糖、蔗糖、蔗果三糖、蔗果四糖的含量分别为0.34~0.54、6.54~8.74、0.45~0.61、0.04~0.15 mg/g。结论本研究建立的大蒜中低聚糖的定性、定量分析方法准确可靠、重现性好,可用于大蒜中低聚糖的鉴别和含量测定。 Objective To establish a Thin-layer Chromatography(TLC)and High Performance Liquid Chromatography(HPLC)-refractive index detector(RID)method for the identification and determination of oligosaccharides in garlic.Methods Fructose,sucrose,cane fruit trisaccharide and cane fruit trisaccharide in garlic were identified by TLC method and HPLC-RID method was used to determine the content.Mobile phase:acetonitrile-water(75∶25),column temperature:35℃,flow rate:1.0 mL/min,sample volume:15μL.Results Four oligosaccharides including fructose,sucrose,sugar cane trisaccharide and sugar cane trisaccharide can be determined by TLC.Fructose,sucrose,cane-fruit trisaccharide and canefruit trisaccharide were shown to have good linear relationships in the range of 0.03-0.81,0.5-16.04,0.02-0.65,0.02-0.64 mg/mL.The average recoveries of low,medium and high concentration(n=3)were 98.0%,99.7%,100.3%and 98.2%respectively.The content of fructose(0.34-0.54mg/g),sucrose(6.54-8.74mg/g),cane and fruit trisaccharide(0.45-0.61 mg/g)and cane and fruit trisaccharide(0.04-0.15 mg/g)were determined in(1733,1680,1250,2800,2300 m)5 different altitudes in Xinjiang.Conclusion The qualitative and quantitative analysis method of garlic oligosaccharides were established in this study that is accurate,reliable and reproducible,which can be used for the identification and content determination of garlic oligosaccharides.
作者 李瑞瑞 马雪红 刘红 李心雨 宋百灵 李新霞 LI Ruirui;MA Xuehong;Liu Hong;LI Xinyu;SONG Bailing;LI Xinxia(School of Pharmacy,Xinjiang Medical University,Urumqi 830011,China;Xinjiang General Hospital of the Prison,Urumqi 830000,China;Xinjiang Ailexin Pharmacy Company,Urumqi 830013,China)
出处 《新疆医科大学学报》 CAS 2020年第6期686-691,共6页 Journal of Xinjiang Medical University
基金 新疆维吾尔自治区联合基金(2016D01C157) 国家自然科学基金(81560564)。
关键词 大蒜 低聚糖 薄层色谱法 HPLC-RID法 鉴别 含量测定 garlic oligosaccharide Thin-layer chromatography(TLC) High performance liquid chromatography-refractive index detector(HPLC-RID) identification
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