醇沉-苯酚硫酸法测定桑葚酒中多糖含量

Determination of Polysaccharide in Mulberry Wine by Ethanol Precipitation-Phenol Sulfuric Acid Method

通过乙醇低温沉淀原理提取桑葚果酒中多糖,采用苯酚硫酸法测定,建立一种桑葚果酒中多糖含量测定的方法。由试验结果得出,乙醇浓度80%、沉淀温度4℃,沉淀时间24 h为最佳提取条件,通过高效液相色谱法确认该提取方法中无单糖的干扰。在0~10μg·mL^(-1)葡萄糖质量浓度范围内,线性结果良好,R2=0.9996,其方法检出限为1 mg·L^(-1),精密度RSD=2.1%,提取液24 h内稳定性良好。

The polysaccharides in mulberry wine were extracted by the principle of ethanol cryogenic precipitation, and the phenol-sulfuric acid method was used to determine the polysaccharide content in mulberry wine. According to the test results, the ethanol concentration of 80%, the precipitation temperature of 4 ℃, and the precipitation time of 24 h are the best extraction conditions. It was confirmed by high performance liquid chromatography that there is no interference of monosaccharides in the extraction method. In the range of 0~ 10 μg·mL^(-1) glucose mass concentration, the linearity result is good, R2=0.9996, the detection limit of the method is 1 mg·L^(-1), the precision RSD=2.1%, and the stability of the extract is good within 24 h.