食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
96-98
,共3页
刘志刚%候浪%王瑞%岑顺友%刘晓燕%谢晓林
劉誌剛%候浪%王瑞%岑順友%劉曉燕%謝曉林
류지강%후랑%왕서%잠순우%류효연%사효림
蓝莓%黑莓%VC%HPLC%含量测定
藍莓%黑莓%VC%HPLC%含量測定
람매%흑매%VC%HPLC%함량측정
blueberry%blackberry%VC%HPLC%assay
建立了蓝莓和黑莓中VC含量的高效液相色谱测定方法。样品用0.5%草酸溶液低温振荡提取后,进行高效液相色谱分析,色谱柱为 Agilent C18(4.6 mm×250 mm,5 m),流动相为甲醇-0.1%磷酸溶液(5∶95),流速0.8 mL/min,检测波长242 nm。研究结果表明,VC在0.02 mg/mL~0.4 mg/mL范围内与峰面积呈良好的线性关系,r为0.9996,平均加样回收率为97.1%,RSD均小于3.0%。所建立方法快速简便、准确度高,能够用于测定蓝莓和黑莓中VC的含量。
建立瞭藍莓和黑莓中VC含量的高效液相色譜測定方法。樣品用0.5%草痠溶液低溫振盪提取後,進行高效液相色譜分析,色譜柱為 Agilent C18(4.6 mm×250 mm,5 m),流動相為甲醇-0.1%燐痠溶液(5∶95),流速0.8 mL/min,檢測波長242 nm。研究結果錶明,VC在0.02 mg/mL~0.4 mg/mL範圍內與峰麵積呈良好的線性關繫,r為0.9996,平均加樣迴收率為97.1%,RSD均小于3.0%。所建立方法快速簡便、準確度高,能夠用于測定藍莓和黑莓中VC的含量。
건립료람매화흑매중VC함량적고효액상색보측정방법。양품용0.5%초산용액저온진탕제취후,진행고효액상색보분석,색보주위 Agilent C18(4.6 mm×250 mm,5 m),류동상위갑순-0.1%린산용액(5∶95),류속0.8 mL/min,검측파장242 nm。연구결과표명,VC재0.02 mg/mL~0.4 mg/mL범위내여봉면적정량호적선성관계,r위0.9996,평균가양회수솔위97.1%,RSD균소우3.0%。소건립방법쾌속간편、준학도고,능구용우측정람매화흑매중VC적함량。
To develop a method for the determination of Vitamin C in blueberry and blackberry.An HPLC method has been developed to determine Vitamin C on Agilent C18 (4.6 mm×250 mm,5 m) column with the mobile phase of consisting of 5 %(v/v) methanol and 0.1%phosphoric acid.The flow rate was 0.8 mL/min and the UV detection wavelength was set at 242 nm.The result showed that linearity of Vitamin C was good in the ranges of 0.02 mg/mL-0.4 mg/mL(r=0.999 6).The average recovery of Vitamin C was 97.1%with RSD less than 3.0%.The method is sample and accurate and could be used to control the quality of blueberry and blackberry.