食品工程
食品工程
식품공정
FOOD ENGINEERING
2009年
2期
43-45
,共3页
张少飞%李婷%彭晓光%朱张洪基%黄登宇
張少飛%李婷%彭曉光%硃張洪基%黃登宇
장소비%리정%팽효광%주장홍기%황등우
山西老陈醋%川芎嗪%高效液相色谱
山西老陳醋%川芎嗪%高效液相色譜
산서로진작%천궁진%고효액상색보
Shanxi mature vinegar%ligustrazine%HPLC
实验通过酸与有机溶剂交替萃取,建立高效液相色谱法(HPLC)测定食醋中川芎嗪的方法.将山西老陈醋样品萃取液浓缩后进行HPLC分析,川芎嗪标准溶液在1μg/mL~100μ g/mL内与峰面积线性良好,回归方程:A=55.059 C+0.7339,R2=0.9999.精密度试验RSD=0.577%,重现性试验RSD=2.744%,平均回收率=85.44%,RSD为7.11%.该方法样品处理简单,分离效果好,测定结果准确度高,可用于山西老陈醋中川芎嗪含量的定量分析.
實驗通過痠與有機溶劑交替萃取,建立高效液相色譜法(HPLC)測定食醋中川芎嗪的方法.將山西老陳醋樣品萃取液濃縮後進行HPLC分析,川芎嗪標準溶液在1μg/mL~100μ g/mL內與峰麵積線性良好,迴歸方程:A=55.059 C+0.7339,R2=0.9999.精密度試驗RSD=0.577%,重現性試驗RSD=2.744%,平均迴收率=85.44%,RSD為7.11%.該方法樣品處理簡單,分離效果好,測定結果準確度高,可用于山西老陳醋中川芎嗪含量的定量分析.
실험통과산여유궤용제교체췌취,건립고효액상색보법(HPLC)측정식작중천궁진적방법.장산서로진작양품췌취액농축후진행HPLC분석,천궁진표준용액재1μg/mL~100μ g/mL내여봉면적선성량호,회귀방정:A=55.059 C+0.7339,R2=0.9999.정밀도시험RSD=0.577%,중현성시험RSD=2.744%,평균회수솔=85.44%,RSD위7.11%.해방법양품처리간단,분리효과호,측정결과준학도고,가용우산서로진작중천궁진함량적정량분석.
This experiment used the extraction method by acid and organic solvent alternatively, established the method for determination of the ligustrazine in the Shanxi mature vinegar by high efficiency liquid chromatography (HPLC). The sample of the Shanxi mature vinegar was analyzed by HPLC after concentrated. The titrating solu-tion of ligustrazine has good correlation with the peak area within the range of 1μg/mL~100 μ g/mL, regres-sion equation: A=55.059 C+0.7339, R2=0.9999. RSD of degree of accuracy test is 2.744%, the average coefficient of recovery is 85.44% ,RSD is 7.11%. This method re-quires simple treatment of the sample, has good separa-tive efficiency and accuracy of determination,can beused for the determination of the ligustrazine in theShanxi mature vinegar.