HPLC法检测巧克力中微量异黄酮的研究

Study on Determination of Trace Isoflavones in Chocolate by HPLC

巧克力由于含有大量脂肪、蛋白质以及碳水化合物等成分,给异黄酮的提取带来很大干扰,为了能更加准确地检测巧克力中的微量异黄酮含量,采用研磨粉碎、以甲醇为溶剂超声波辅助的方法对巧克力中的异黄酮进行提取。然后采用高效液相色谱仪进行定性定量检测,以C18色谱柱为分离柱,以甲醇/水/甲酸为流动相,在30 min内,以0.8 m L/min的流速梯度洗脱(从20/80/0.1到80/20/0.1)巧克力的甲醇提取物,紫外检测器的波长设为254 nm。结果表明:巧克力中总异黄酮含量为0.41%。利用这种方法可以准确的检测巧克力中微量异黄酮含量。

Fat, protein and carbohydrates in chocolate have a great negatively effect on the extract of isoflavones. In order to more accurately detect the content of trace isoflavones in chocolate, ultrasonic extraction in methanol and HPLC with a C18 column were used. The chromatography was performed at a flow rate of 0.8 mL/min using the mobile phase methanol/water/formic acid from 20/80/0.1 to 80/20/0.1 in 30 min. UV de- tector wavelength was set to 254 nm. The results showed that the content of total isoflavones in chocolate was 0.41%. This method could be used to detect the trace isoflavones in chocolate.