番石榴等蔬果中抗坏血酸的微波辅助提取及高效液相色谱法测定

An HPLC Method with Microwave-assisted Extraction for Determination of Ascorbic Acid in Vegetables and Fruits

目的:以微波辅助提取-高效液相色谱法提取测定番石榴等蔬果中的抗坏血酸含量。方法:研究不同溶剂、固液比、微波功率和提取时间对微波辅助提取番石榴中抗坏血酸的影响;分析比较微波辅助提取和传统溶剂提取的提取效果。结果:当以0.25%偏磷酸为提取溶剂、固液比1︰10、微波功率400 W、提取时间10 min时,微波辅助提取番石榴中抗坏血酸的提取率最高;微波辅助提取番石榴中抗坏血酸的提取率比传统溶剂提取要高。结论:得到了微波辅助提取法提取蔬果中抗坏血酸的最优化条件;证明了微波辅助提取法更适用于蔬果中抗坏血酸或其他化合物的提取。

Objective For determination of L-ascorbic acid in fruits and vegetables such as guava, a microwave-assisted extraction – HPLC method was established. Methods The effects of solvents, the solid-liquid ratio, microwave power and extraction time on the microwave-assisted extraction were studied. The effects of microwave-assisted extraction and solvent extraction were analyzed and compared. Results The optimal extracting parameters were that the solvent was 0.25% metaphosphoric acid and the solid-liquid ratio was 1：10 and the microwave power was 400 W and the extraction time was 10 min. The efficiency of microwave-assisted extraction was higher than that of solvent extraction. Conclusion The optimal condition of microwave-assisted extraction for L-ascorbic acid in fruits and vegetables was defined. The assay proved that the new method established was more suitable for the extraction of L-ascorbic acid and other compounds in fruits and vegetables.