食品科学 ›› 2005, Vol. 26 ›› Issue (12): 176-178.
• 分析检测 • 上一篇 下一篇
吴波, 张寒俊
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WU Bo, ZHANG Han-Jun
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摘要: 采用高效液相色谱法对绿豆、赤豆、莲子、枣中的齐墩果酸进行分离和分析,所用色谱柱为NucleodurC18柱(250mm×4.6mmi.d.,5μm);流动相:80%乙醇;在选定色谱条件下其齐墩果酸的线性范围良好,样品加样回受率在96.7%~101.5%,相对标准偏差在0.64%~2.89%。
关键词: 高效液相色谱, 齐墩果酸, 食品, 绿豆, 赤豆, 莲子, 枣
Abstract: Oleanolic acid was important bioactive components in mung bean, red bean, lotus seed and jujube. The contents of these compounds in food were determined by reversed-phase high performance liquid chromatography. Nucleodur C18 column (250mm×4.6mmi.d., 5μm)was used with ethanol-water (80:20) as the mobile phase. The good linear relationships were obtained under the optimum conditions for each component. The recoveries of the standards added were 96.7%~101.5%, while the relatively standard deviations were within the range of 0.64%~2.89%.
Key words: high performance liquid chromatography, oleanolic acid, food, mung bean, red bean, lotus seed, jujube
吴波, 张寒俊. 高效液相色谱法测定食品中齐墩果酸的含量[J]. 食品科学, 2005, 26(12): 176-178.
WU Bo, ZHANG Han-Jun. Determination of Content of Oleanolic Acid in Mung Bean, Red Bean, Lotus Seed and Jujube Respectively by HPLC[J]. FOOD SCIENCE, 2005, 26(12): 176-178.
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