摘要
建立薄层色谱法分离鉴定雪莲果叶中绿原酸的方法,以斑点分离情况、清晰度、有无拖尾现象等方面综合评价展开效果。确定以乙酸乙酯-水-甲酸-甲苯(85∶10∶10∶4)为展开剂,显色剂为2%FeCl3-1%K3Fe(CN)6,方法简单、快速、成本低,分离效果理想,结果满意。
In the method of separation of chlorogenic acid in Yacon leaves by thin-layer chromatography, the result was evaluated by isolation of spot, clatiry, whether trailing etc. After the experiments of various ascending elusions, chlorogenic acid was developed by ethyl acetate-water-formic acid-toluene（85∶10∶10∶4）, visualized by 2 % FeCl3-1 % K3Fe （CN）6. By using the mobile phase, chlorogenic acid was separated satisfactorily, the spots were separated clearly and without trailing.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期134-138,共5页
Food Research and Development
关键词
雪莲果叶
绿原酸
薄层色谱
Yacon leaves
chlorogenic acid
thin-layer chromatography
