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高效液相色谱法测定南果梨中绿原酸的含量

作  者:
辛广;刘长江;侯冬岩;吴俊青
单  位:
鞍山师范学院化学系;沈阳农业大学食品学院
关键词:
高效液相色谱法;南果梨;绿原酸
摘  要:
目的建立测定南果梨中绿原酸含量的高效液相色谱法。方法C18色谱柱(250×4.6mm,5μm);流动相甲醇-0.4%磷酸溶液(2575);检测波长327nm。结果精密度试验RSD为1.9%,n=6;加样回收率98.5%~102.6%,RSD为1.6%~2.1%。结论南果梨果心、果肉、果皮中绿原酸的含量分别为1.785、0.271、0.714mg/g。
译  名:
Determination of Chlorogenic Acid of Nanguoli Pear by HPLC
作  者:
XIN Guang1,2,LIU Chang-jiang2,HOU Dong-yan1,WU Jun-qing1(1.Department of Chemistry,Anshan Normal University,Anshan 114005, China;2.College of Food Science, Shenyang Agricultural, Shenyang 110161, China )
关键词:
HPLC;Nanguoli pear;chlorogenic acid
摘  要:
Objective: To establish a new HPLC method for determination of chlorogenic acid(CGA)in Nanguoli pear.Method:CGA was analysed by using C18 column(250mm×4.6mm,10μm) with detector at 327nm, and the mobile phase consistingof CH3OH-0.4% H3PO4 (25:75).Results: The recoveries of CGA was 98.5%~102.6%,precision (RSD) was 1.6%~2.1% (n=5).Conclusion:Quantitative analysis showed that the content of CGA in the core peel and pulp of Nanguoli pearwere 1.785, 0.271 and 0.714mg/g respectively.

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