HPLC法测定猕猴桃果皮转化液中乙酰丙酸含量

Determinetion of Levulinic Acid in Kiwi Fruit Peel Transforming Liquid by HPLC

本文建立HPLC法检测猕猴桃果皮转化液中乙酰丙酸的含量。色谱柱为AgilentHC-C18柱(150mm×4.6mm×5μm),甲醇-水体系(12:88)为流动相,柱温30℃,进样体积5μL,检测波长266nm,流速0.5mL/min,等浓度洗脱,外标法定量。结果表明:在0.2mg/mL^1.0mg/mL浓度范围内,线性关系良好,得到仪器的最低检出限为0.001mg/kg,加标回收率(n=9)在88.96%~97.97%范围内,仪器精密度RSD为1.077%,方法精密度RSD为4.275%。在此色谱条件下测得猕猴桃果皮转化液中乙酰丙酸的含量为1.387mg/mL。

HPLC method was established to detect the content of transformation solution of levulinic acid in kiwi fruit peel.Methods:Chromatographic column was Agilent HC-C18 column(150 mm×4.6 mm×5 microns),methanol-water system(12:88)as mobile phase at a flow rate of 0.5 mL/min,the column temperature was 30℃,the injecting volume was 5 uL and the detection wavelength was at 266 nm,Elution of the same concentration,quantitative by external standard method.Results:The method was good linear correlation within the range of 0.2 mg/mL^1.0 mg/mL for levulinic acid,and the minimum detection limit of the instrument was 0.001 mg/kg.The levulinic acid standard recovery(n=9)were within the range of 88.96%~97.97%,the precision RSD of the instrument was 1.077%and the method was 4.275%.For all conditions to measurement what the content of levulinic acid was 1.387 mg/mL.