肉豆蔻、麸煨肉豆蔻中总木脂素的含量测定

Determination of Total Lignans in Myristica fragrans and M. fragrans Roasted with Wheat Bran

目的:建立肉豆蔻、麸煨肉豆蔻中总木脂素的含量方法。方法:采用紫外分光光度法,以去氢二异丁香酚为对照品,测定波长275 nm。结果:去氢二异丁香酚质量浓度在1.5～9.0 mg.L-1与吸光度呈良好线性关系,r=0.999 8,平均回收率97.6%(n=6),RSD 1.2%。结论:建立的方法简便、快速、重复性好。

Objective： To establish a method for determining the content of total lignans in Myristica fragrans and M.fragrans roasted with wheat bran.Method： UV spectrophotometry was developed at 275 nm with dehydrodiisoeugenol as a reference substance.Result： The concentration of dehydrodiisoeugenol had a good linear relationship with absorbance in the range of 1.5-9.0 mg.L-1,r =0.999 8,the average recovery was 97.6% with RSD of 1.2%.Conclusion： This method was simple,rapid and repeatable.