摘要
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.
作者
朱连连
栾晓宁
窦德强
ZHU Lianlian;LUAN Xiaoning;DOU Deqiang(College of Pharmacy,Liaoning University of Traditional ChineseMedicine,Dalian 116600,Liaoning,China)
出处
《辽宁中医药大学学报》
CAS
2019年第2期66-69,共4页
Journal of Liaoning University of Traditional Chinese Medicine
关键词
牛蒡根固体茶制剂
绿原酸
牛蒡苷及苷元
总糖
氨基酸
蛋白质
the burdock root solid tea preparation
chlorogenic acid
arctiin and arctignein
total sugar
amino acid
protein