香蕉皮中6种多酚的HPLC检测及制备工艺研究

Determination of Six Polyphenols in Banana Peel by HPLC Method and the Influence of Extraction Condition on Components' Contents

试验采用RP-HPLC法比较不同提取工艺对海南香蕉皮中原儿茶酸（Protocatechuicacid）、儿茶素（Catechin）、绿原酸（Chlorogenicacid）、咖啡酸（Caffeicacid）、阿魏酸（Ferulicacid）和芦丁（Rutin）6种多酚含量的影响。试验采用Agilent ZORBAX SB-C18色谱柱（125 mm×4.6 mm×5μm）,流动相A相为甲醇;流动相B相为0.01 mol/L磷酸溶液,梯度洗脱,流速为0.8 m L/min,DAD检测波长：280 nm;柱温40℃。检测结果表明,不同提取工艺得到的海南香蕉皮粉中原儿茶酸、儿茶素、绿原酸、咖啡酸、阿魏酸和芦丁5种海南香蕉皮多酚的总含量以亚临界萃取最高,亚临界萃取过程没有加热处理,最大程度地保留了海南香蕉皮多酚;该检测方法的回收率为98.52%-102.65%,精密度为0.88%-2.10%,定量下限为0.01 mg/L;结果表明,从海南香蕉皮多酚的含量及物质特性保留的角度考虑,选择海南香蕉皮的提取工艺以亚临界萃取为宜。

The influence of different extraction technologies on contents of six polyphenols（protocatechuic acid, catechin, chlorogenic acid, caffeic acid, ferulic acid and rutin） from Hainan banana peel was compared with HPLC method in this study. The experiment was based on Agilent ZORBAX SB-C18 column（125 mm×4.6 mm×5 μm） with mobile phase A of methanol and mobile phase B of 0.01 mol/L phosphoric acid, and gradient eluted with the flow rate of 0.8 m L/min, DAD detection wavelength of 280 nm and column temperature of 40 ℃. It was shown by the results that the total content of six polyphenols in Hainan banana peel（protocatechuic acid, catechin, chlorogenic acid, caffeic acid, ferulic acid and rutin） was the highest when using subcritical extraction among all the extraction technologies. There was no heating treatment during subcritical extraction process, therefore the polyphenols in Hainan banana peel could be maximum kept. The recovery of this detection method was 98.52%-102.65%, precision of 0.88%-2.10%, lower limit of quantification was 0.01 mg/L. It was shown as well that, from the aspects of increasing polyphenols content and retaining material properties, it was the best to choose subcritical extraction to extract the Hainan banana peel.