中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 高效液相色谱分析蓝莓发酵液中鞣花酸和没食子酸 中国食物与营养 2014 (11) 57-59
Position: Home > Articles > HPLC Determination of Ellagic Acid and Gallic Acid in Fermented Blueberry Food and Nutrition in China 2014 (11) 57-59

高效液相色谱分析蓝莓发酵液中鞣花酸和没食子酸

作  者：
郭丽;王鹏;杨国亮
单  位：
绥化学院食品与制药工程学院;绥化学院食品药品检测中心
关键词：
蓝莓;发酵;高效液相色谱法;鞣花酸;没食子酸
摘  要：
建立了高效液相色谱法测定蓝莓发酵液中鞣花酸含量和没食子酸含量的两种方法。鞣花酸的测定条件:Waters symmetry C18色谱柱,柱温25℃,流动相为46∶2∶52的甲醇—乙酸乙酯—KH2PO4/H3PO4溶液,流速0.8m L/min,检测波长254nm,检测蓝莓发酵液中鞣花酸平均回收率为92.68%,RSD为0.97%。没食子酸的测定条件:Waters symmetry C18色谱柱(250×4.6mm,5μm),柱温35℃,流动相为甲醇:水(0.1%磷酸)=10∶90,流速为1.0m L/min,检测波长273nm,该方法检测蓝莓发酵液中没食子酸平均回收率为99.0%,RSD为0.73%。两种方法均操作简单快速,重现性好,准确度高,可分别用于香菇等食用菌发酵蓝莓制品中鞣花酸和没食子酸含量的测定。
译  名：
HPLC Determination of Ellagic Acid and Gallic Acid in Fermented Blueberry
作  者：
GUO Li;WANG Peng;YANG Guo-liang;College of Food and Pharmaceutical Engineering,Suihua University;Food and Drug Inspection Center,Suihua University;
关键词：
blueberry;;fermentation;;HPLC;;ellagic acid;;gallic acid
摘  要：
Two methods of High-performance Liquid Chromatography were established to determinate the ellagic acid content and the gallic acid content in fermented blueberry.The measurement conditions of ellagic acid were Waters symmetry C18column(250 × 4.6mm,5μm),column temperature25℃,the mobile phase 46∶2∶52 methanol-ethyl acetate-KH2PO4/H3PO4 solution,flow rate 0.8 m L/min,and detection wavelength 254 nm,the average detection recovery rate of ellagic acid in blueberries fermentation was 92.68%,RSD was0.97%.The gallic acid measurement conditions of were Waters symmetry C18column(250 × 4.6mm,5μm),the column temperature35℃,the mobile phase was methanol:water(0.1% phosphoric acid) 10∶90,flow rate 1.0 m L/min,detection wavelength 273 nm,the average detection recovery rate of gallic acid in blueberries fermentation was 99.0%,RSD was 0.73%.Both the methods were simple,fast and reproclucible,and could determine the content of ellagic acid and gllic acid in fermented blueberry accurately.

相似文章

导出引用
计量
文章访问数: 5
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46