HPLC法测定冰葡萄中7种成分的量

Determination of Seven Components of Ice Grape by HPLC

目的:测定冰葡萄中7种成分(没食子酸,表儿茶素,儿茶素,阿魏酸,绿原酸,芦丁,咖啡酸)的含量。方法:利用L9(3^4)正交设计法优选工艺,采用HPLC法测定冰葡萄中没食子酸、表儿茶素、儿茶素、阿魏酸、绿原酸、芦丁、咖啡酸含量。结果:冰葡萄中没食子酸、表儿茶素、儿茶素、阿魏酸、绿原酸、芦丁、咖啡酸含量分别为1551μg/g,20.55mg/g,77.11mg/g,0.7388μg/g,0.9100μg/g,164.5μg/g,175.8μg/g。结论:HPLC法测定冰葡萄中7种成分含量可以更好地控制葡萄的质量。

Objective:To determine the contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid.Methods:Using L9(3^4)orthogonal design method optimization,the contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid were determined by HPLC.Results:The contents of gallic acid,epicatechin,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in the ice grape were 1551μg/g,20.55 mg/g,77.11 mg/g,0.7388μg/g,0.9100μg/g,164.5μg/g,175.8μg/g.Conclusion:The determination of seven components in iced grape by HPLC method can better control the quality standard.