HPLC法测定枣果中多酚类物质含量研究

Study on Determination of Polyphenols Content in Jujube Fruit by HPLC Method

通过酒石酸铁法对枣果中提取得到的具有抗氧化活性的天然多酚类物质进行了总含量测定,并应用HPLC等色谱方法,将枣果中的天然多酚类物质进行了逐级分离纯化,从而确定了其多酚物质的种类组成及含量。结果表明:经酒石酸铁法测得的枣果中多酚的总含量为10.35mg/g。经薄层层析、聚酰胺柱层析、HPLC等方法依次分离得到的枣果中多酚类物质中主要含有间苯三酚和邻苯二酚,其含量分别为55.35、38.41μg/mL。

The total content of natural polyphenols with antioxidant activity extracted from jujube fruit was tested by tartaric acid iron method. In order to determine the polyphenol species composition and the content of each polyphenol, the author separated and purified step - by - step the natural polyphenols from jujube fruit by using HPLC and other chromatographic methods. The results showed that the total content of polyphenols in jujube fruit was 10.35 mg/g ~ FW by tartaric acid iron method. After separation by using thin- layer chromatography, polyamide column chromatography and HPLC methods successively, the polyphenols in jujube fruit mainly included phloroglucinol and pyrocatechol, whose content was 55.35μg/mL, 38.41 μg/mL respectively.