食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
122-124
,共3页
龚金炎%石嘉琦%章佳盈%陈丽春%毛建卫%陈峰
龔金炎%石嘉琦%章佳盈%陳麗春%毛建衛%陳峰
공금염%석가기%장가영%진려춘%모건위%진봉
芹菜%绿原酸%芹菜苷%高效液相色谱
芹菜%綠原痠%芹菜苷%高效液相色譜
근채%록원산%근채감%고효액상색보
celery%chlorogenic acid%apiin%HPLC
建立芹菜中绿原酸和芹菜苷的HPLC测定方法。测定3个不同产地的芹菜叶和茎中的绿原酸和芹菜苷含量。采用Luna C18 ODS柱（250 mm×4.6 mm，5μm）；乙腈-1%乙酸溶液梯度洗脱；流速：1.0 mL/min；柱温：30℃；检测波长：330 nm。绿原酸和芹菜苷分别在0.51μg/mL~102μg/mL（R2=0.9999）和0.505μg/mL~101μg/mL（R2=0.9998）范围内线性关系良好，回收率分别为98.90%和97.83%，RSD分别为0.87%和0.39%。经测定芹菜中绿原酸和芹菜苷的含量分别在0.268 mg/g~1.712 mg/g和1.802 mg/g~63.870 mg/g之间。
建立芹菜中綠原痠和芹菜苷的HPLC測定方法。測定3箇不同產地的芹菜葉和莖中的綠原痠和芹菜苷含量。採用Luna C18 ODS柱（250 mm×4.6 mm，5μm）；乙腈-1%乙痠溶液梯度洗脫；流速：1.0 mL/min；柱溫：30℃；檢測波長：330 nm。綠原痠和芹菜苷分彆在0.51μg/mL~102μg/mL（R2=0.9999）和0.505μg/mL~101μg/mL（R2=0.9998）範圍內線性關繫良好，迴收率分彆為98.90%和97.83%，RSD分彆為0.87%和0.39%。經測定芹菜中綠原痠和芹菜苷的含量分彆在0.268 mg/g~1.712 mg/g和1.802 mg/g~63.870 mg/g之間。
건립근채중록원산화근채감적HPLC측정방법。측정3개불동산지적근채협화경중적록원산화근채감함량。채용Luna C18 ODS주（250 mm×4.6 mm，5μm）；을정-1%을산용액제도세탈；류속：1.0 mL/min；주온：30℃；검측파장：330 nm。록원산화근채감분별재0.51μg/mL~102μg/mL（R2=0.9999）화0.505μg/mL~101μg/mL（R2=0.9998）범위내선성관계량호，회수솔분별위98.90%화97.83%，RSD분별위0.87%화0.39%。경측정근채중록원산화근채감적함량분별재0.268 mg/g~1.712 mg/g화1.802 mg/g~63.870 mg/g지간。
A simple and rapid method was developed for determination of chlorogenic acid and apiin in celery by HPLC. HPLC method was used with Luna C18 ODS (4.6 mm×250 mm, 5μm) column. The mobile phase was acetonitrile -1 % acetic acid solution with 1.0 mL/min flow rate; the column temperature was 30 ℃ and the detection wavelength was set at 330 nm. The calibration curve of chlorogenic acid and apiin were linear in the range of 0.510μg/mL-102μg/mL(R2=0.999 9) and 0.505μg/mL-101μg/mL(R2=0.999 8), respectively. The linearity the average recovery was 98.90 % and 97.83 %, RSD were 0.87 % and 0.39 %. The content of chlorogenic acid and apiin were 0.268 mg/g to 1.712 mg/g and 1.802 mg/g to 63.870 mg/g in several kinds of celery, respectively.
