罗汉果苷V测定方法研究

Quantitative Analysis of Mogroside V in Momordica Grosvenori Swingle

罗汉果浓缩汁在食品中被广泛用作甜味剂,罗汉果苷V是其中最重要的甜味成分。测定采用symmetryC18反相柱(125mm×4.6mm,5μm),紫外检测器。确定的色谱条件为:柱温25℃,乙腈与水为流动相进行梯度洗脱,流速1mL/min。在该条件下,苷V标准样进样量在1.25μg^10μg之间时呈良好的线性关系,R2达0.9999;精密度和重现性测量的RSD值分别为0.596%和1.147%;平均回收率为98.28%,RSD值为1.972%。实验结果表明,该条件可以精确地检测罗汉果浓缩汁中苷V的含量。

Momordica grosvenori Swingle juice concentrated is used widely in food industry as a sweet additive, and mogroside V is the most important glucoside that attributes the sweet taste. Separation was performed on a symmetry C18 column at 25℃. Water -acetonitrile were used as moving phases at a flow rate of 1 mL/min. The linearity of the calibration curve was excellent over the concentration range from 1.25 μg to 10 μg, and the value of R^2 was up to 0.999 9. Repeatability （n=5） showed that the relative standard deviation （RSD） of Mogroside V standard sample and that in juice concentrated were 0.596% and 1.147%, respectively. The average recovery was 98.28% and the RSD was 1.972%. All the results showed that the method was feasible for mogroside V detection.