SPEC_(18)柱-分光光度法测定玛咖酒中总皂苷

Determination of total saponins in maca wine by SPEC_(18) column-spectrophotometry

该实验优化了玛咖酒试样中总皂苷含量测定的前处理方法,通过方法确认来考察该方法的可行性。结果表明,玛咖酒试样采用SPEC_(18)柱纯化进行前处理;选用体积分数95%的乙醇作为洗脱剂。人参皂苷Re吸光度值与其质量浓度呈良好的线性关系,线性范围0~0.20 mg/mL;方法检出限为4.6 mg/L;方法正确度的偏差在5 mg/L添加水平<20%、在15 mg/L及50 mg/L添加水平下均<10%,符合要求;精密度实验结果相对标准偏差(RSD)为2.24%;加标回收率在90%~103%。建立的玛咖酒试样中总皂苷检测方法精密度及准确度高,适用于该产品总皂苷含量的测定。

The pretreatment method for the determination of total saponins content in maca wine samples was optimized,and the feasibility of this method was investigated through method confirmation.The results showed that the maca wine sample was purified by SPEC_(18) column,and ethanol with 95%volume fraction was selected as the eluent.The absorbance value and mass concentration of ginsenoside Re showed a good linear relationship with linear range of 0-0.20 mg/ml,and the detection limit of the method was 4.6 mg/L.The deviation of method correctness was less than 20%at the addition level of 5 mg/L,and less than 10%at the 15 mg/L and 50 mg/L levels.The relative standard deviation(RSD)of the precision test was 2.24%,and the standard recovery rate was 90%-103%.The established method for the determination of total saponins in maca wine samples had high precision and accuracy,which was suitable for the determination of total saponins content of the product.