摘要
比较不同来源姜黄提取物对水杨酸、间羟基苯甲酸、对羟基苯甲酸、藜芦酸、阿魏酸、丁香酸、肉桂酸、芥子酸和绿原酸9种酚酸物质的高效液相色谱法检测及姜黄来源对其酚酸物质含量的影响。采用APOLLO C_(18)色谱柱(150 mm×4.6 mm,5μm),流动相A相为0.25%乙酸水溶液,流动相B相为85%甲醇水溶液,梯度洗脱,流速0.9m L/min,VWD检测波长283 nm,柱温30℃。检测方法显示,9种酚酸物质的检测线性范围为0.05~200 mg/L;检出限(S/N=3)在0.003~0.07 mg/kg,在加标浓度2.0~100.0 mg/kg条件下,加标回收率(N=6)在91.01%~103.09%,检测方法灵敏有效。检测结果表明,不同来源姜黄提取物得到的姜黄提取物中水杨酸、间羟基苯甲酸、对羟基苯甲酸、藜芦酸、阿魏酸、丁香酸、肉桂酸、芥子酸和绿原酸9种姜黄提取物酚酸物质总含量以四川乐山产姜黄提取物最高。
The influence of different Curcuma longa L. extracts on contents of nine kinds of the phenolic acids （salicylic acid, m-hydroxybenzoic acid, p-hydroxybenzoic acid, veratric acid, femlic acid, cinnamic acid, cinnamic acid, sinapic acid and chlorogenic acid） in Curcuma longa L. extracts was compared by using HPLC. The experiment was based on APOLLO Cls column （150 mm×4.6 mm, 5μm） with mobile phase A of 0.25% acetic acid aqueous solution and mobile phase B of 85% methanol aqueous solution, and gradient eluted with the flow rate of 0.9 mL/min, VWD detection wavelength of 283 nm and column temperature of 30 %. Detection method showed that nine kinds of phenolic acidslinear range were 0.05-200 mg/L; The detection limit （S/N=3） was 0.003-0.07 mg/kg; The recoveries （N=6） were 91.01%-103.09%; The method was sensitive and effective. It was showed that the total content of nine phenolic acids （salicylic acid, m-hydroxybenzoic acid, p-hydroxybenzoic acid, veratric acid, femlic acid, cinnamic acid, cinnamic acid, sinapic acid, and chlorogenic acid） in extracts, the highest one was Sichuan Leshan Curcuma longa L. extracts.
出处
《食品工业》
北大核心
2017年第9期311-314,共4页
The Food Industry
