红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别

doi:10.7506/spkx1002-6630-20200324-358

食品科学 ›› 2021, Vol. 42 ›› Issue (6): 250-255.doi: 10.7506/spkx1002-6630-20200324-358

红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别

蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平

（1.南京中医药大学药学院，江苏南京 210023；2.江苏融昱药业有限公司，江苏淮安 223200；3.江苏省中药资源产业化过程协同创新中心，江苏南京 210023）

出版日期:2021-03-25 发布日期:2021-03-29
基金资助:
国家中医药管理局中药标准化项目（ZYBZH-C-JS-34）

HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar

CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping

(1. School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China;2. Jiangsu Rongyu Pharmaceutical Co. Ltd., Huai’an 223200, China;3. Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing 210023, China)

Online:2021-03-25 Published:2021-03-29

摘要/Abstract

摘要： 建立红糖、黑糖、赤砂糖与白砂糖的高效液相色谱指纹图谱，并对其进行模式识别。采用Durashell C18-AM亲水性色谱柱（250 mm×4.6 mm，5 μm）进行分析，以乙腈-三氟乙酸为流动相，流速1.0 mL/min，柱温25 ℃，进样量10 μL，检测波长210 nm。并对结果进行化学模式识别（聚类分析、主成分分析和正交最小二乘法判别分析）。结果表明，10 批红糖样品指纹图谱中共有峰为13 个，7 批白砂糖中共有峰为1 个，10 批赤砂糖中共有峰为7 个，3 批黑糖中共有峰为17 个。正交最小二乘法判别分析出6 个主要差异性成分。该方法稳定可靠，可将红糖、黑糖、赤砂糖与白砂糖进行明显区分，从而用于该类食品的质量控制与评价。

关键词: 红糖；白砂糖；赤砂糖；黑糖；指纹图谱；聚类分析；主成分分析；正交最小二乘法判别分析

Abstract: In this study, high-performance liquid chromatography (HPLC) fingerprints of brown sugar, black sugar, red granulated sugar, and white granulated sugar were established, and pattern recognition was performed on them. A Durashell C18-AM hydrophilic column (250 mm × 4.6 mm, 5 μm) was used for the analysis. Acetonitrile-trifluoroacetic acid water was used as the mobile phase at a flow rate of 1.0 mL/min. The column temperature was set at 25 ℃. The injection volume was 10 μL. The detection wavelength was 210 nm. The obtained results were analyzed by cluster analysis (CA), principal component analysis (PCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that 13 peaks were shared among the fingerprints of 10 batches of brown sugar samples, 1 peak among 7 batches of white granulated sugar samples, 7 peaks among 10 batches of red granulated sugar samples, and 17 peaks among 3 batches of black sugar samples. Six differential components were identified by OPLS-DA. In conclusion, the method is stable and reliable, and can clearly distinguish among brown sugar, black sugar, red granulated sugar and white granulated sugar, enabling it to be used for quality control and evaluation of these foods.

Key words: brown sugar; white granulated sugar; red granulated sugar; black sugar; fingerprint; cluster analysis; principal component analysis; orthogonal partial least squares-discriminant analysis

中图分类号:

TS201.2

蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.

CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping. HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar[J]. FOOD SCIENCE, 2021, 42(6): 250-255.

[1]	刘博张晨曦臧佳辰吕晨艳张拓赵广华. 铁蛋白纳米载体在营养与健康领域的应用研究进展[J]. 食品科学, 0, (): 0-0.
[2]	刘苗苗潘越范鑫黄峻榕曹云刚. 全乙酰化EGCG的合成纯化及生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[3]	杨振李曼慕鸿雁熊柳孙庆杰. 装载α-生育酚的乳木果油固体脂质纳米颗粒的制备与表征[J]. , 0, (): 0-0.
[4]	陈盛楠刘玉茜刘梦肴孙冀萱杨瑞. 橙皮素与铁蛋白的共价相互作用及其对铁蛋白理化性质的影响[J]. , 0, (): 0-0.
[5]	赵婧李涵涵千文朴昌善杨长青. 黑果腺肋花楸果中总花色苷含量测定方法的比较[J]. , 0, (): 0-0.
[6]	汪腾飞孙大文蒲洪彬韦庆益. 食品中丙烯酰胺抑制策略的研究进展[J]. , 0, (): 0-0.
[7]	刘佳林柏玉香李晓晓孙纯锐邱洪伟干福良金征宇. 酶法合成糖原状α-葡聚糖的研究进展[J]. , 0, (): 0-0.
[8]	欧阳宇赵扩权冯莹娜张梁吴茜. 美拉德反应产物的生物学活性和潜在健康风险[J]. , 0, (): 0-0.
[9]	何胜华孔星星周三九邓乾春. 胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性[J]. 食品科学, 0, (): 0-0.
[10]	高凡丁宁艾连中赖凤羲张汇宋子波. 百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性[J]. 食品科学, 0, (): 0-0.
[11]	张涛陈艳红常高萍杨远帆杜希萍姜泽东倪辉李清彪. 基于乙酰胆碱酯酶和氧化应激研究海胆酮对阿尔兹海默症的作用机制[J]. 食品科学, 0, (): 0-0.
[12]	胡彦波翟丽媛刘扬赵偲如赵珺. 薇菜多糖的分离纯化及体外抗氧化活性[J]. 食品科学, 0, (): 0-0.
[13]	苏晨露艾连中吴艳赖凤羲王溢张汇宋子波. 罗望子原花青素系统的非酶褐变动力学、配方因素影响[J]. 食品科学, 0, (): 0-0.
[14]	王越王愈. 基于气相离子迁移色谱法对不同方式处理黑枣的挥发性成分分析[J]. 食品科学, 0, (): 0-0.
[15]	胡彦波王思琪石曾卉翟丽媛赵珺. 水溶性豆渣酸性糖对RAW264.7细胞的免疫调节作用及其机制[J]. 食品科学, 0, (): 0-0.

红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别

HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价