[固相萃取-高效液相色谱法快速测定黑果枸杞果汁中的酚酸]
[Fast determination of phenolic acids in Lycium ruthenicum murr juice by solid phase extraction and HPLC].
作者信息
Chen Chen, Wen Huaixiu, Zhao Xiaohui, Tao Yanduo, Shao Yun, Mei Lijuan
机构信息
Northwest Institute of Plateau Biology Chinese Academy of Sciences, Xining 810008, China.
出版信息
Zhongguo Zhong Yao Za Zhi. 2011 Apr;36(7):896-8.
OBJECTIVE
To establish a quantitative method for determination of gallic acid, original catechins, catechins, chlorogenic acid, caffeic acid, syringic acid in Lycium ruthenicum.
METHOD
The sample was separated on an ODS column (4. 6 mm x 250 mm, 5 pnm), eluted with methanol and water containing 0. 1% acid with detected wavelength at 280 nm, and flow rate at 1. 0 mL x min(-1).
RESULT
The linearity of six components were good (r = 0.9999). The average recoveries (n=5) of the six constituents were 97. 70% (RSD 2.3%), 99.64% (RSD 1.8%), 100.7% (RSD 2.1%), 99.98% (RSD 2.6%), 99.60% (RSD 2.2%), 99.04% (RSD 2.4%), respectively.
CONCLUSION
The method is rapid and precise. It can be used for quality control of Lycium ruthenicum juice.
目的
建立黑果枸杞中没食子酸、原儿茶素、儿茶素、绿原酸、咖啡酸、丁香酸的含量测定方法。
方法
采用ODS柱（4.6 mm×250 mm，5 μm），以含0.1%酸的甲醇和水为流动相进行洗脱，检测波长为280 nm，流速为1.0 mL·min⁻¹。
结果
六种成分线性关系良好（r = 0.9999）。六种成分的平均回收率（n = 5）分别为97.70%（RSD 2.3%）、99.64%（RSD 1.8%）、100.7%（RSD 2.1%）、99.98%（RSD 2.6%）、99.60%（RSD 2.2%）、99.04%（RSD 2.4%）。
结论
该方法快速、准确，可用于黑果枸杞汁的质量控制。
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