海红果酒中白藜芦醇及其糖苷的检测方法研究

HPLC Determination of Resveratrol and Piceid from Circassian Fruit Wine

建立一种基于反相液相色谱检测海红果酒中白藜芦醇及其糖苷的分析方法。研究海红果酒预处理条件及高效液相色谱条件,确定最佳预处理方法为壳聚糖脱色,再采用甲酸乙酯为萃取剂在4℃、pH 2处理脱色后样品。高效液相色谱条件为乙腈和水作为流动相进行梯度洗脱,在波长306 nm条件下检测反式白藜芦醇及反式白藜芦醇苷。结果显示白藜芦醇及其糖苷的加样回收率为98.6%-104.2%,基线平稳,精密度好,适合对海红果酒中的白藜芦醇及其糖苷的定量分析。

An analytical method of resveratrol and piceid that were extracted from circassian fruit wine was established. Through study of preprocessing and HPLC condition,the optimum pretreatment condition was as follows： decolorizing agent is chitosan, pH 2, and extraction solvent is ethyl formate that treats samples at 4 ℃, pH2. There were conditions of HPLC as follows： acetonitrile and water were adopted as mobile phase that conducts gradient elution, trans-resveratrol and trans-piceid were detected at a wavelength of 306 nm. The results appeared,in the selected condition, the recovery rate up to 98.6 %-104.2 %, the baseline smooth and precision well. This approach is qualified for quantitative analysis of resveratrol and its glucoside from circassian fruit wine.