食品科学
食品科學
식품과학
FOOD SCIENCE
2011年
12期
243-245
,共3页
迷迭香%乌索酸%齐墩果酸%高效液相色谱%二极管阵列检测器
迷迭香%烏索痠%齊墩果痠%高效液相色譜%二極管陣列檢測器
미질향%오색산%제돈과산%고효액상색보%이겁관진렬검측기
Rosmarinus officinalis: ursolic acid: oleanolic acid: HPLC: photodiode array detector
采用反相高效液相色谱二极管阵列检测器法分离、测定迷迭香中乌索酸和齐墩果酸的含量.色谱条件:Kromasil C<,18>色谱柱(4.6mm×250mm,45μm),检测波长210nm、流动相为甲醇:水:磷酸(88:12:0.1)、流速0.8mL/min、柱温30℃条件下实验.乌索酸进样量在0.10～4.00μg范围内,平均回收率为100.6%,乌索酸峰面积的相对标准偏差为1.6%.齐果酸进样最在0.05～2.00μg范围内,平均回收率为98.7%,相对标准偏差为1.2%.该法灵敏度高、重现性好、准确.可用于测定迷迭香中这两种三萜类酸的含量.
採用反相高效液相色譜二極管陣列檢測器法分離、測定迷迭香中烏索痠和齊墩果痠的含量.色譜條件:Kromasil C<,18>色譜柱(4.6mm×250mm,45μm),檢測波長210nm、流動相為甲醇:水:燐痠(88:12:0.1)、流速0.8mL/min、柱溫30℃條件下實驗.烏索痠進樣量在0.10～4.00μg範圍內,平均迴收率為100.6%,烏索痠峰麵積的相對標準偏差為1.6%.齊果痠進樣最在0.05～2.00μg範圍內,平均迴收率為98.7%,相對標準偏差為1.2%.該法靈敏度高、重現性好、準確.可用于測定迷迭香中這兩種三萜類痠的含量.
채용반상고효액상색보이겁관진렬검측기법분리、측정미질향중오색산화제돈과산적함량.색보조건:Kromasil C<,18>색보주(4.6mm×250mm,45μm),검측파장210nm、류동상위갑순:수:린산(88:12:0.1)、류속0.8mL/min、주온30℃조건하실험.오색산진양량재0.10～4.00μg범위내,평균회수솔위100.6%,오색산봉면적적상대표준편차위1.6%.제과산진양최재0.05～2.00μg범위내,평균회수솔위98.7%,상대표준편차위1.2%.해법령민도고、중현성호、준학.가용우측정미질향중저량충삼첩류산적함량.
Ursolic acid(UA)and oleanolic acid(OA)in Rosmarinus officinalis were separated and determined by RP-HPLC-PAD. HPLC assay was performed on Kromasll C<,18> column(4.6 mm × 250 mm, 45μm)and the two compounds were detected at 210 nm using methanol-water-phosphoric acid(88:12:0.1)as mobile phase at a flow rate of 0.8 mL/min and the column temperature was set at 30℃. An average recovery of 100.6% was obtained with RSD of 1.6% in the sample injection volume range of 0.10-4.00μg for UA, and an average recovery of 98.7% was obtained with RSD of 1.2% in the sample injection volume range of 0.05-2.00 μg for OA. The detennination results of samples showed that the method was sensitive, repeat_able and accurate, and could therefore be used for the determination of the two triterpene acids in Rosmarinus officinalis.
