HPLC Determination of 8 Phenolic Compounds in Apple Juice
摘 要
提出了高效液相色谱法同时测定苹果汁中儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸、槲皮素和根皮素等8种酚类化合物的方法,并考察了光照、保存时间等因素对酚类化合物的稳定性的影响.选用Eclipse XDB C18色谱柱(150 mm×4.6mm,5 μm),以甲醇和乙酸-水(1+99)溶液作为流动相进行梯度洗脱,利用二极管阵列检测器,在各种酚类物质的最大吸收波长下进行紫外光度检测.对各化合物工作曲线的线性范围作了试验,并推导得到相应的线性回归方程,其相关系数均为0.999 9,在苹果汁样品的基础上用标准加入法各进行7次测定,测得平均回收率均在96.0%~100.8%之间,相对标准偏差(n=7)小于等于3.0%,8种化合物的检出限(3S/N)分别为20,10,4,20,5,8,30和7 μg·L-1.
Abstract
RP-HPLC was applied to the determination of 8 phenolic compounds (including catechin,chlorogenic acid,caffeic acid,epicatechin,coumaric acid,ferulic acid,quercetin and phloretin) in apple juice.Effects of illumination and time of storage on the stability of each of the 8 phenolic compounds were studied scrutinously.The Eclipse XDB C18 (150 mm×4.6 mm,5 μm) chromatographic column was used as the stationary phase.Mixed solutions of methanol and HOAc-H2O solution (1+99) in different ratio were used as mobile phase in the gradient elution.UV-detections were made at wavelengths of absorption maxima of each phenolic compound by using electrophotodiode array detector.Linearity ranges of the working curves were tested and their linear regression equations,with correlation coefficients of 0.999 9,were derived.Detection limits (3S/N) of the 8 compounds found were 20,10,4,20,5,8,30 and 7 μg·L-1 in respect to the order mentioned above.Test for recovery was made by the standard addition method on an apple juice sample for 7 determinations,values of av.recovery found were in the range of 96.0%-100.8%.Values of RSD′s (n=7) obtained from the analytical results were ≤3.0%.
中图分类号 O657.72
所属栏目 试验与研究
基金项目 青岛市科技发展计划项目(06-3-2-4-nsh)
收稿日期 2008/3/13
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备注吕海涛(1968-),男,山东海阳人,教授,理学博士,主要从事天然产物化学及其应用方面的研究.
引用该论文: Lv Hai-tao,DENG Rui. HPLC Determination of 8 Phenolic Compounds in Apple Juice[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2009, 45(2): 125~127
吕海涛,邓锐. 高效液相色谱法测定苹果汁中8种酚类化合物[J]. 理化检验-化学分册, 2009, 45(2): 125~127
被引情况:
【1】马晓年, "毛细管区带电泳法同时测定茶叶中5种活性成分的含量",理化检验-化学分册 49, 1053-1057(2013)
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【2】Gkmen V,Artik N,Acar J,et al.Effects of various clarification treatments on patulin,phenolic compound and organic acid compositions of apple juice[J]. European Food Research and Technology,2001,213:194-199.
【3】孙承锋,姜竹茂,杨建荣.反相高效液相色谱法测定苹果多酚的含量[J].食品工业科技,2006,27(4):185-191.
【4】吴燕华,刘文力,阎红,等.高效液相色谱法测定苹果中的酚类物质[J].分析化学,2002,30(7):826-828.
【5】Shui G H,Leong L P.Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by high-performance liquid chromatography[J].Journal of Chromatography A ,2002,977:89-96.
【6】易湘茜,韦保耀,滕建文,等.高效液相色谱法测定菠萝中多酚类化合物[J].食品与发酵工业,2006,32(2):99-101.
【7】Schieber A,Keller P,Carle R.Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography[J].Journal of Chromatography A,2001,910(2):265-273.
【8】吕海涛,孙海峰,曲宝涵,等.高效液相色谱法同时测定苹果汁中六种酚类物质[J].分析化学,2007,35(10):1425-1429.
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