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当前位置: 首页 > 文章 > 反相高效液相色谱法测定东北地区6种红树莓果实中鞣花酸含量 食品科学 2015,36 (12) 93-96
Position: Home > Articles > Determination of Ellagic Acid from Six Red Raspberry Cultivars Grown in Northeast China Using RP-HPLC FOOD SCIENCE 2015,36 (12) 93-96

反相高效液相色谱法测定东北地区6种红树莓果实中鞣花酸含量

作  者：
王金玲;李亮亮;吕长山
单  位：
东北林业大学林学院;东北农业大学应用技术学院
关键词：
红树莓;鞣花酸;反相高效液相法
摘  要：
建立反相高效液相色谱法测定东北地区6种红树莓果实中鞣花酸含量,同时与蓝莓进行比较分析。色谱条件:色谱柱Sino Chrom DS-BP C18(150 mm×4.6 mm,5μm);流动相为CH3OH-0.3%磷酸(40∶60,V/V);流速1 m L/min,柱温30℃,检测波长254 nm。结果表明:鞣花酸得到很好地分离,鞣花酸含量在0.1~1μg范围内与峰面积呈良好的线性关系,R2为0.999 3。精密度实验相对标准偏差为0.06%,重复性实验相对标准偏差为0.09%,稳定性实验相对标准偏差为0.39%,平均加样回收率为93.00%~98.62%,相对标准偏差为0.21%~0.42%,该方法简单、准确、重复性好。测得不同品种红树莓果实中总鞣花酸含量为39.10~155.98 mg/100 g;游离鞣花酸含量为1.24~8.26 mg/100 g,红树莓中含有丰富的鞣花酸,具有潜在的开发利用价值。
译  名：
Determination of Ellagic Acid from Six Red Raspberry Cultivars Grown in Northeast China Using RP-HPLC
作  者：
WANG Jinling;LI Liangliang;Lü Changshan;School of Forestry, Northeast Forestry University;School of Applied Technology, Northeast Agricultural University;
关键词：
red raspberry;;ellagic acid;;reversed phase high performance liquid chromatography(RP-HPLC)
摘  要：
A reversed phase high performance liquid chromatography(RP-HPLC) method was established to determine the contents of ellagic acid in six red raspberry cultivars grown in northeast China. Meanwhile, the results were compared with those of the blueberry fruit. A Sino Chrom DS-BP C18 column(150 mm × 4.6 mm, 5 μm) was used to separate ellagic acid; the mobile phase was a mixture of 0.3% phosphate and methanol solution(60:40, V/V) at a flow rate of 1.0 m L/min; the column temperature was set at 30 ℃ and the UV detection wavelength was 254 nm. Our results indicated that ellagic acid could be separated well, and a good linear relationship appeared between the content of ellagic acid in the range of 0.1–1 μgand peak area with correlation coefficient of 0.999 3. The relative standard deviation(RSD) was 0.06% for precision, 0.09% for reproducibility, and 0.39% for stability. The average recovery rates of ellagic acid from spiked samples were between 93.00% and 98.62% with RSD of 0.21%–0.42%. The proposed method is convenient, accurate, and repeatable. The contents of total ellagic acid in different red raspberry cultivars varied from 39.10 to 155.98 mg/100 g, and the content of free ellagic acid was in the range of 1.24 to 8.26 mg/100 g. Red raspberry is rich in ellagic acid, and it could be fully developed and utilized.

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