柱前衍生-HPLC法测定芹菜籽中油脂的组成及含量

Determination of oil compositions and contents in Fructus Appii by pre-column derivatization-HPLC

目的建立柱前衍生-HPLC法测定芹菜籽中油脂组成及含量的方法。方法索氏提取法提取芹菜籽中的油脂,皂化后,用2,4,-二溴苯乙酮将其衍生化,反相高效液相色谱法在254nm处紫外检测,以乙腈-水(80∶20)为流动相,流速为1.0mL/min。结果各脂肪酸在20min内分离完全,测得芹菜籽油脂是由油酸、亚油酸、软脂酸3种脂肪酸组成,其含量分别为32.2%、59.4%、4.9%。结论本法操作简便,精密度、稳定性、重现性均良好,可用于测定芹菜籽油脂中脂肪酸的组成及含量。

Objective To establish a method of determination of the component and contents of oil in the Celery seed. Methods The oil of celery seed was extracted by Soxhlet extraction method and was saponi-lied. The fatty acids were derivated with 2, 4-dibromo-acetophenone and were detected at 254 nm by RP-HPLC. Acetonitrile-water=（80 ： 20） was used as a mobile phase and the flow rate was 1 mL/min. Results The fatty acid were separated within 20 min, the celery seedrs oil contains three kinds of fatty acids which were Oleic acid, Linoleic acid, and Palmitic acid. Their contents were 32.2%, 59.4%, 4.9% re-spectively. Conclusion The method is simple, reproducible, high sensitive, so it can be used to determine the component of oil in the celery seed.