山西老陈醋沉淀物中川芎嗪检测方法分析研究

Analysis of ligustrazine in sediment of Shanxi aged vinegar

山西老陈醋作为山西省名优产品,其沉淀物的功能成分分析及沉淀物再开发和利用价值鲜有受到关注。通过对山西老陈醋沉淀物中川芎嗪(四甲基吡嗪)检测方法进行研究,得出影响川芎嗪测定的主要因素由大到小是:pH值>提取次数>离心时间>离心转速,且pH值影响因素显著;样品前处理条件为:pH值>8,提取次数2次,离心时间15 min,离心转速4000 r/min。

As a famous product in Shanxi Province,the analysis of the functional components and the re development and utilization value of the precipitate of Shanxi mature vinegar have received little attention.the determination method of tetramethylpyrazine(tetramethylpyrazine)in the sediment of Shanxi old vinegar was studied.The main factors influencing the determination of tetramethylpyrazine were:pH value>extraction times>centrifugation time>centrifugation speed,and the pH value influence factor was remarkable;The pre-treatment conditions were as follows:pH value>8,extraction times was 2,centrifugation time was 15 min,centrifugation speed was 4000 r/min.