牛蒡根固体茶制剂中功能性成分含量测定

Determination of the Functional Substance of Burdock Root Solid Tea Preparation

目的:测定牛蒡根固体茶制剂功能性成分绿原酸、牛蒡苷及苷元、总糖、氨基酸及蛋白质等成分的含量。方法:采用高效液相色谱法检测绿原酸,色谱条件:色谱柱为phenomenex C_(18)柱(250 mm×4.6 mm,5μm),以乙腈-0.4%磷酸溶液(8∶92)为流动相,检测波长327 nm,流速1.0 mL/min,柱温35℃;采用薄层色谱和高效液相色谱法检测牛蒡苷及苷元,色谱条件为:色谱柱为phenomenex C_(18)柱(250 mm×4.6 mm,5μm),以甲醇-水(1∶1.1)为流动相,检测波长为280 nm,柱温30℃,流速1.0 mL/min;采用苯酚硫酸法测定总糖含量;氨基酸含量的测定参照GB/T 5009.124-2003;蛋白质含量测定采用凯氏定氮法,参照GB 5009.5-2010。结果:牛蒡根固体茶制剂中绿原酸含量为(1.22±0.08)mg/g,不含有牛蒡苷和牛蒡苷元,总糖含量为(0.96±0.075)g/g,氨基酸以天门冬氨酸和精氨酸的含量较高,蛋白质含量为(12.7±0.7)mg/100 g。结论:牛蒡根固体茶制剂中含有较高含量绿原酸、糖类、氨基酸和蛋白质等营养物质,具有较高的营养价值。

Objective:The contents of chlorogenic acid,arctiin and arctigenin,total sugar,amino acid and protein were determined in the burdock root solid tea preparation. Methods:HPLC method was used to determine the chlorogenic acid,and the charomatographic conditions:phenomenex C18(250 mm×4.6 mm,5 μm),eluting with mixture of acetonitrile-0.4% phosphoric acid solution(8 ∶92),the detection wavelength was set at 327 nm,with flow rate of 1 mL/min,column temperature was at 35 ℃;TLC and HPLC methods were used to detect arctiin and arctigenin,the charomatographic conditions:phenomenex C18(250 mm×4.6 mm,5 μm),methanol-water(1∶1.1)as mobile phase with flow rate of 1.0 mL/min,the detection wavelength was set at 280 nm,column temperature was at 30 ℃;The content of total sugar was determined by phenol sulfuric acid method;Amino acid was determined by method in GB/T5009.124-2003;The protein was determined by Kjeldahl method according to GB5009.5-2010.Results:(1.22±0.08)mg/g of chlorogenic acid was determined and the arctiin and arctigenin excluding in burdock root solid tea preparation;The total sugar was(0.96±0.075)g/g;the arginine and aspartic acid were highest;(12.7±0.7)mg/100 g of protein was determined. Conclusion:The burdock root solid tea preparation contained high levels of chlorogenic acid,total sugar,amino acids and protein and possessed higher nutrition value.