摘要
目的:测定莲子种皮中没食子酸的含量。方法:通过单因素实验考察乙醇浓度、料液比、超声时间3个因素对酚性物质提取率的影响。通过正交实验分析,最佳提取工艺条件为:乙醇浓度50%,料液比1:10,超声时间10 min。没食子酸含量测定采用高效液相色谱法(HPLC),其流动相为甲醇-0.2%磷酸(5:95),检测波长273 nm,流速0.8 mL/min。采用外标一点法测定莲子种皮中没食子酸的含量。结果:没食子酸在(9.12~82.08)μg范围内呈良好的线性关系(r=0.9998),平均回收率为98.46%,RSD为1.22%(n=9)。在该实验条件下,测得莲子种皮中没食子酸的含量为2.7513 mg/g。结论:该实验方法简单快速,重现性好,可为莲子种皮的综合利用提供科学依据。
Objective： To determine the content of gallic acid in lotus seed coat. Methods： Through single factor experiment to study the ethanol concentration, solid-liquid ratio, ultrasonic time three factors on the extraction rate of phenolic substances. Through orthogonal experiment, the optimum extraction conditions were as follows： ethanol concentration 50%, solid-liquid ratio 1：10, ultrasonic time 10 min. The content of gallic acid was determined by high performance liquid chromatography （HPLC）, the mobile phase consisted of methanol -0.2% phosphoric acid （5：95）. The detection wavelength was 273 nm and the flow rate was 0.8 mL/min. The content of gallic acid in lotus seed coat was determined by external standard method. Results： The calibration curve showed good linearity within the range of （9.12-82.08）pg. The average recovery was 98.47% and RSD was 1.22% （n=9）. Under the experimental conditions, the measured gallic acid of lotus seed coat was 2.7513 mg/g. Conclusion： The experimental method was simple, rapid and reproducible, and could provide scientific basis for comprehensive utilization of lotus seed coat.
出处
《食品科技》
CAS
北大核心
2017年第4期293-297,共5页
Food Science and Technology
