目的:比较不同种、不同产地及不同采收期山楂叶中8种主要多元酚类成分(牡荆素、牡荆素2″O 鼠李糖苷、芦丁、绿原酸、槲皮素、金丝桃苷、4 O 葡萄糖牡荆素和4 O 鼠李糖芦丁)的含量。方法:用高效液相色谱(HPLC)法。色谱柱为LichrospherC1...目的:比较不同种、不同产地及不同采收期山楂叶中8种主要多元酚类成分(牡荆素、牡荆素2″O 鼠李糖苷、芦丁、绿原酸、槲皮素、金丝桃苷、4 O 葡萄糖牡荆素和4 O 鼠李糖芦丁)的含量。方法:用高效液相色谱(HPLC)法。色谱柱为LichrospherC18(250×4.6mmI.D.,5μm);流动相A为乙腈-四氢呋喃(95∶5)、B为0.5%磷酸水溶液,梯度洗脱,0 ～12minA由12%～17%,12～25minA由17%～18%,25～35minA由18%～40%,35～40minA由40%～100%,40～45 minA为100%,流速1ml/min;柱温30℃;进样量10μl;检测波长360nm。结果:野山楂叶中这8种多元酚类成分的总含量最高(3.70%～6.20%),其次是山里红叶(1.12%～2.28%),再次是单子山楂叶(0.98%),云南山楂叶中这8种成分的含量最低(0.70%～0.87%)。对同种的山楂叶来说,其含量随着产地及采收期的不同有着较大差异,含量最高的野山楂叶采自江西于都县,山里红叶中含量最高的是采自山东日照市;对不同时期采收的山里红叶分析表明,嫩叶中尤其是开花期(五月)采收的叶中这8种成分的含量最高,然后慢慢降低到一个相对稳定的水平。结论:不同种、不同产地及不同采收期的山楂叶中这8种主要多元酚类成分的含量存在明显的差异。展开更多
Many of the extraction and amino acid analysis methodologies currently employed do not provide complete analysis of all the physiological amino acids and biogenic amines. Extraction procedures frequently employ dilute...Many of the extraction and amino acid analysis methodologies currently employed do not provide complete analysis of all the physiological amino acids and biogenic amines. Extraction procedures frequently employ dilute acid which partially converts gln and asn to glu and asp. A commonly used pre-column derivatizing agent, o-phthalaldehyde, does not react with the imino acids, pro and hydroxypro. The purpose of this investigation was to integrate extraction and analysis procedures into a reliable method for measuring the complete physiological amino acid profiles of fruit and vegetables using HPLC instrumentation commonly available to most laboratories. Water extraction of ground, frozen-thawed tissues effected complete recovery of the physiological amino acids as demonstrated by spiking experiments and tissue combination experiments. HPLC of dabsyl derivatives of the free amino acids allowed their quantification in a selection of fruit and vegetables. Physiological amino acid levels were determined for peach, apple, potato, onion, tomato, bell pepper, broccoli, and seven types of cucurbits. The coefficient of variation for estimation of an amino acid level generally fell in the range of 5% to 7%. Because of marked variability in physiological amino acid content as a result of growing conditions, cultural practices, and inherent cultivar differences, comparisons of results with literature values were not possible.展开更多
目的:采用反相液相色谱法测定巴洛沙星胶囊含量及有关物质。方法:采用 PICO TAG ^(TM)C_(18)色谱柱(5μm,3.9mm×150mm),以乙腈-水-十二烷基硫酸钠(400∶600∶2.5,用磷酸调节pH为3.0)为流动相;流速1.0mL·min^(-1);检测波长为29...目的:采用反相液相色谱法测定巴洛沙星胶囊含量及有关物质。方法:采用 PICO TAG ^(TM)C_(18)色谱柱(5μm,3.9mm×150mm),以乙腈-水-十二烷基硫酸钠(400∶600∶2.5,用磷酸调节pH为3.0)为流动相;流速1.0mL·min^(-1);检测波长为290nm,柱温:室温;进样量:20μL。结果:在该色谱条件下,巴洛沙星浓度在15-35μg·mL^(-1)范围内具有良好的线性关系,r=0.9999,精密度 RSD 为0.81%(n=6);巴洛沙星胶囊含量测定高、中、低3种浓度的回收率分别为98.3%,100.4%,99.9%;RSD分别为0.56%,0.62%,0.54%。结论:本法简便、快速、准确,专属性好。展开更多
文摘目的:比较不同种、不同产地及不同采收期山楂叶中8种主要多元酚类成分(牡荆素、牡荆素2″O 鼠李糖苷、芦丁、绿原酸、槲皮素、金丝桃苷、4 O 葡萄糖牡荆素和4 O 鼠李糖芦丁)的含量。方法:用高效液相色谱(HPLC)法。色谱柱为LichrospherC18(250×4.6mmI.D.,5μm);流动相A为乙腈-四氢呋喃(95∶5)、B为0.5%磷酸水溶液,梯度洗脱,0 ～12minA由12%～17%,12～25minA由17%～18%,25～35minA由18%～40%,35～40minA由40%～100%,40～45 minA为100%,流速1ml/min;柱温30℃;进样量10μl;检测波长360nm。结果:野山楂叶中这8种多元酚类成分的总含量最高(3.70%～6.20%),其次是山里红叶(1.12%～2.28%),再次是单子山楂叶(0.98%),云南山楂叶中这8种成分的含量最低(0.70%～0.87%)。对同种的山楂叶来说,其含量随着产地及采收期的不同有着较大差异,含量最高的野山楂叶采自江西于都县,山里红叶中含量最高的是采自山东日照市;对不同时期采收的山里红叶分析表明,嫩叶中尤其是开花期(五月)采收的叶中这8种成分的含量最高,然后慢慢降低到一个相对稳定的水平。结论:不同种、不同产地及不同采收期的山楂叶中这8种主要多元酚类成分的含量存在明显的差异。
文摘Many of the extraction and amino acid analysis methodologies currently employed do not provide complete analysis of all the physiological amino acids and biogenic amines. Extraction procedures frequently employ dilute acid which partially converts gln and asn to glu and asp. A commonly used pre-column derivatizing agent, o-phthalaldehyde, does not react with the imino acids, pro and hydroxypro. The purpose of this investigation was to integrate extraction and analysis procedures into a reliable method for measuring the complete physiological amino acid profiles of fruit and vegetables using HPLC instrumentation commonly available to most laboratories. Water extraction of ground, frozen-thawed tissues effected complete recovery of the physiological amino acids as demonstrated by spiking experiments and tissue combination experiments. HPLC of dabsyl derivatives of the free amino acids allowed their quantification in a selection of fruit and vegetables. Physiological amino acid levels were determined for peach, apple, potato, onion, tomato, bell pepper, broccoli, and seven types of cucurbits. The coefficient of variation for estimation of an amino acid level generally fell in the range of 5% to 7%. Because of marked variability in physiological amino acid content as a result of growing conditions, cultural practices, and inherent cultivar differences, comparisons of results with literature values were not possible.
