食品科学
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杨安琪，吕丽爽，王华清，李建林，郑铁松*
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江苏省自然科学基金项目（BK2012850）；江苏省高校自然科学研究项目（12KJB5500005）； 浙江省自然科学基金项目（LY12C15001）
YANG An-qi, LÜ Li-shuang, WANG Hua-qing, LI Jian-lin, ZHENG Tie-song*
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摘要：
用大孔吸附树脂HPD826分离纯化茶叶籽总黄酮的粗提物，对影响HPD826树脂动态吸附、解吸的各因素进行系统研究。最终确定最佳条件为：上样液质量浓度1.8 mg/mL、上样速率2 mL/min、体积分数50%乙醇作为洗脱剂、洗脱剂流速1 mL/min。纯化后的茶叶籽黄酮纯度为40.81%，比纯化前提高了7.63 倍。通过高效液相色谱-质谱联用分析大孔吸附树脂纯化后样品，初步确定茶叶籽中4 种黄酮的结构，均为柚皮素的多糖苷。
关键词: 茶叶籽, 总黄酮, 纯化, 高效液相色谱-质谱联用
Abstract:
HPD826 resin was selected to purify flavonoids from tea seeds and the optimum chromatographic conditions were determined as follows: sample concentration 1.8 mg/mL, sample loading flow rate 2 mg/mL, and 50% ethanol as the eluent at a flow rate of 1 mL/min. Under these conditions, the purity of flavonoids from tea seeds was increased 7.63 times to 40.81% compared with that before optimization. The composition and structures of the extracted flavonoids were analyzed by HPLC-MS. The four flavonoid compounds purified from tea seeds were all characterized as aglycon naringenin.
Key words: tea seed, total flavonoids, purification, high performance liquid chromatography-mass spectrometry (HPLC-MS)
中图分类号:
TS201.2
杨安琪，吕丽爽，王华清，李建林，郑铁松*. 茶叶籽中黄酮的分离及HPLC-MS联用分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201424044.
YANG An-qi, Lü Li-shuang, WANG Hua-qing, LI Jian-lin, ZHENG Tie-song*. Purification of Total Flavonoids from Tea (Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424044.
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https://www.spkx.net.cn/CN/Y2014/V35/I24/228
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