[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicate...[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal grape.[Methods]The high performance liquid chromatography was carried out using a COSMOSIL C18-MS-II column(4.6 mm×250 mm,5μm)with the mobile phase acetonitrile-2%acetic acid aqueous solution(gradient elution)at a flow rate of 1.0 ml/min.The detection wavelength was 280 nm,and the column temperature was 25℃.Using caffeic acid as an internal reference,the relative correction factors between it and other six to-be-detected components,and the contents of the seven components were calculated using the correction factors.The established was compared the results with the external standard method to verify the feasibility and accuracy of the method.[Results]The seven components had a good linear relationship in the ranges of 1.060-10.60,1.419-14.19,1.062-10.62,0.2950-2.950,0.1019-1.019,0.2014-2.014,and 0.1498-1.498μg,respectively,and the relative correction factors of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid and rutin were 0.9760,0.7806,0.3277,1.640,1.161,2.778,respectively.There was no significant difference between the results of the QAMS method and the external standard method.[Conclusions]The QAMS method using caffeic acid as an internal reference is accurate and feasible,and provides a reliable method for the quality evaluation of Vidal ice grape.展开更多
[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design meth...[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design method was used to optimize the extraction process. High performance liquid chromatography( HPLC) was used to determine gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape. [Results]The contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape were 155 1 μg/g,20. 55 mg/g,77. 11 mg/g,0. 738 8,0. 910 0,164. 5 and 175. 8 μg/g,respectively. [Conclusions] HPLC method for the determination of the contents of seven components in the Vidal blanc grape can better control the quality of the variety.展开更多
基金Natural Science Foundation Project of Liaoning Provincial Science and Technology Department(20180550846)。
文摘[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal grape.[Methods]The high performance liquid chromatography was carried out using a COSMOSIL C18-MS-II column(4.6 mm×250 mm,5μm)with the mobile phase acetonitrile-2%acetic acid aqueous solution(gradient elution)at a flow rate of 1.0 ml/min.The detection wavelength was 280 nm,and the column temperature was 25℃.Using caffeic acid as an internal reference,the relative correction factors between it and other six to-be-detected components,and the contents of the seven components were calculated using the correction factors.The established was compared the results with the external standard method to verify the feasibility and accuracy of the method.[Results]The seven components had a good linear relationship in the ranges of 1.060-10.60,1.419-14.19,1.062-10.62,0.2950-2.950,0.1019-1.019,0.2014-2.014,and 0.1498-1.498μg,respectively,and the relative correction factors of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid and rutin were 0.9760,0.7806,0.3277,1.640,1.161,2.778,respectively.There was no significant difference between the results of the QAMS method and the external standard method.[Conclusions]The QAMS method using caffeic acid as an internal reference is accurate and feasible,and provides a reliable method for the quality evaluation of Vidal ice grape.
基金Supported by College Students'Practice Innovation Training Program of Liaoning Province(201811430070)Scientific Research Project of Liaoning Education Department(L2017lkyfwdf-05)Project of Liaoning Science and Technology Department(2016003003,20180551223)
文摘[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design method was used to optimize the extraction process. High performance liquid chromatography( HPLC) was used to determine gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape. [Results]The contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape were 155 1 μg/g,20. 55 mg/g,77. 11 mg/g,0. 738 8,0. 910 0,164. 5 and 175. 8 μg/g,respectively. [Conclusions] HPLC method for the determination of the contents of seven components in the Vidal blanc grape can better control the quality of the variety.
