食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
17期
100-104,105
,共6页
辛若竹%丁梅%卜丽伟%王静%李刚%郭赫宇
辛若竹%丁梅%蔔麗偉%王靜%李剛%郭赫宇
신약죽%정매%복려위%왕정%리강%곽혁우
荞麦冷面%液相色谱法%芦丁
蕎麥冷麵%液相色譜法%蘆丁
교맥랭면%액상색보법%호정
buckwheat noodles%high performance liquid chromatography%Rutin
建立高效液相色谱法快速测定荞麦冷面中芦丁含量的分析方法。采用甲醇-水(体积比1∶1,含0.1%硼砂保护剂)超声提取冷面中的芦丁,在Shimpack VP-ODS色谱柱(250 mm×4.6 mm,5μm)上,以甲醇-1%冰乙酸(40∶60,体积比)为流动相分离,紫外检测器257 mm波长检测。采用外标法定量,该方法在0.25μg/mL~50.0μg/mL浓度范围内有良好的线性关系,相关系数R2为0.9997,加标回收率均在95%以上,相对标准偏差不大于2.4%,方法最低检出限为1.25 mg/kg。该方法具有快速、准确、灵敏度高,样品前处理简便易行等优点,为荞麦冷面的生产加工和检测提供了参考。
建立高效液相色譜法快速測定蕎麥冷麵中蘆丁含量的分析方法。採用甲醇-水(體積比1∶1,含0.1%硼砂保護劑)超聲提取冷麵中的蘆丁,在Shimpack VP-ODS色譜柱(250 mm×4.6 mm,5μm)上,以甲醇-1%冰乙痠(40∶60,體積比)為流動相分離,紫外檢測器257 mm波長檢測。採用外標法定量,該方法在0.25μg/mL~50.0μg/mL濃度範圍內有良好的線性關繫,相關繫數R2為0.9997,加標迴收率均在95%以上,相對標準偏差不大于2.4%,方法最低檢齣限為1.25 mg/kg。該方法具有快速、準確、靈敏度高,樣品前處理簡便易行等優點,為蕎麥冷麵的生產加工和檢測提供瞭參攷。
건립고효액상색보법쾌속측정교맥랭면중호정함량적분석방법。채용갑순-수(체적비1∶1,함0.1%붕사보호제)초성제취랭면중적호정,재Shimpack VP-ODS색보주(250 mm×4.6 mm,5μm)상,이갑순-1%빙을산(40∶60,체적비)위류동상분리,자외검측기257 mm파장검측。채용외표법정량,해방법재0.25μg/mL~50.0μg/mL농도범위내유량호적선성관계,상관계수R2위0.9997,가표회수솔균재95%이상,상대표준편차불대우2.4%,방법최저검출한위1.25 mg/kg。해방법구유쾌속、준학、령민도고,양품전처리간편역행등우점,위교맥랭면적생산가공화검측제공료삼고。
To determine the content of Rutin in buckwheat noodles using high performance liquid chromatography. The sample was ultrasonic extracted with methanol-water (1∶1,volume ratio, concluding 0.1%Borax protective agent), and separated in Shimpack VP-ODS column (250 mm×4.6 mm,5μm) using methanol-0.1%glacial acetic acid (40∶60,volume ratio) as mobile phase, and determined at 257 nm by UV detector. the calibration curve of Rutin in buckwheat noodles at the concentration range of 0.25μg/mL-50.0μg/mL was good linear (R2 0.999 7). The recoveries of Rutin in buckwheat noodles were above 95%and the relative standard deviation was not more than 2.4%. The lowest detection limit was 1.25 mg/kg. This method had the advantage of speedy, exactness, high sensitivity and simple preparation, which provided the foundation for production and processing and detection of buckwheat noodles.