高效液相色谱法测定蒜米中蒜氨酸的含量

Determination of Alliin Contents in Garlic Clove by HPLC

以金乡杂交蒜米和苍山四六瓣蒜米为原料,采用高效液相色谱法(HPLC)测定蒜米中蒜氨酸含量。其中:Arcus EP-C_(18)单泵色谱柱(5μm,4.6 mm×150 mm),柱温25℃;流动相为甲醇与水体积比(85︰15);流速1.0mL·min^(-1),紫外检测波长214 nm,进样量10μL。结果表明,蒜氨酸的质量浓度在0.08~1.00 mg/mL范围内呈现良好线性关系(r^2=0.999 1),以S/N=3︰1的信噪比得到蒜氨酸的最低检出量是20.3μg。该操作方法切实有效、快速、重复性好,平均回收率90.18%,RSD为1.132%(n=6),因此可用于测定蒜米中蒜氨酸的含量。

Jinxiang Zajiao and Cangshan forty-six hybrid varieties of garlic clove as the two test materials, use HPLC method to determine the alliin contents in garlic clove. Among them, Arcus EP-C18 column （5 μm, 4.6 mm- 150 mm） and methanol and water （85 ： 15） as the mobile phase with the flow rate of 1.0 mL·min^-1, the UV detection is 214 nm. The results show that the standard curve is linear within the range of 0.08-1.00 mg/mL （r2=0.999 1）, and S/N=3 ： 1 SNR, the alliin lowest detection quantity is 20.3 μg. This operation method is effective, fast, and has good repeatability, with the average recovery of alliin 90.18%, RSD 1.132% （n=6）, so it can be used to determine the alliin contents in garlic clove.