超高效液相色谱测定冷冻研磨甘薯植株中酚酸及其分布

doi:10.7506/spkx1002-6630-20200519-222

食品科学 ›› 2021, Vol. 42 ›› Issue (12): 222-232.doi: 10.7506/spkx1002-6630-20200519-222

超高效液相色谱测定冷冻研磨甘薯植株中酚酸及其分布

赵珊，仲伶俐，李曦，雷欣宇，郑幸果，郭灵安，雷绍荣，周虹，黄世群，冯俊彦

（1.四川省农业科学院分析测试中心，四川成都 610066；2.四川省农业科学院生物技术核技术研究所，四川成都 610061）

出版日期:2021-06-25 发布日期:2021-06-29
基金资助:
四川省财政创新能力提升工程项目（2017QNJJ-021；2017QNJJ-001；2016LWJJ-002；2016ZYPZ-005；2019LJRC019）；四川省薯类育种攻关项目（2016NYZ0032）；四川省农作物分子育种平台项目（2016NZ0103）；四川省科技计划资助项目（2019YFH0106）

Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography

ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan

(1. Analysis and Determination Center, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China;2. Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China)

Online:2021-06-25 Published:2021-06-29

摘要/Abstract

摘要： 建立超高效液相色谱法分析13 种甘薯品种中不同植株酚酸的含量与分布。结果表明，在萃取溶剂中加入0.2%亚硫酸氢钠可以提高咖啡酸和咖啡酰奎宁酸类成分的回收率和稳定性。不同的样品预处理方法比较发现，冷冻研磨获得的酚酸含量最高，其次是冻干、烘干、晒干和直接匀浆。方法快速、稳定、灵敏度高，加标回收率为99.5%～103.1%，相对标准偏差为0.3%～1.2%；检出限为3.6～21.4 ng/mL，定量限为12.1～71.3 ng/mL。13 种甘薯材料的叶片中总酚酸含量（以干基计）范围为18.0～44.8 g/kg，叶柄为0.7～11.9 g/kg，茎为0.3～9.7 g/kg，包括咖啡酸、3-咖啡酰奎宁酸、4-咖啡酰奎宁酸、5-咖啡酰奎宁酸、3,4-双咖啡酰奎宁酸、3,5-双咖啡酰奎宁酸、4,5-双咖啡酰奎宁酸和3,4,5-三咖啡酰奎宁酸。不同材料甘薯植株中酚酸含量存在明显差异，含量最丰富的酚酸是双咖啡酰奎宁酸，而不同部位中甘薯叶片含量最高。

关键词: 甘薯；咖啡酰奎宁酸；酚酸；冷冻研磨；干燥；超高效液相色谱

Abstract: In this study, an ultra-high performance liquid chromatography (UPLC) method was established to analyze the distribution of phenolic acids in aerial parts of 13 sweetpotato varieties. The results showed that addition of 0.2% sodium hydrogen sulfite to the extraction solvent could improve the recovery and stability of caffeic acid (CA) and caffeoylquinic acids (CQAs). Among the tested pretreatment methods, freeze grinding resulted in the highest content of phenolic acids, followed by freeze drying, oven drying, sun drying and homogenization. The UPLC method was fast, stable and highly sensitive with spiked recoveries of 99.5%?103.1%, and precision (expressed as relative standard deviation, RSD) of 0.3%?1.2%. The limit of detection (LOD) and the limit of quantification (LOQ) were 3.6?21.4 and 12.1?71.3 ng/mL, respectively. The contents of total CA and CQAs including CA, 3-CQA, 4-CQA, 5-CQA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA and 3,4,5-triCQA in the leaves, petioles and stems of sweatpotato ranged from 18.0?44.8, 0.7?11.9, and 0.3?9.7 g/kg dry sample, respectively. The contents of phenolic acids in different sweetpotato varieties were obviously different from each other, with dicaffeoylquinic acids (diCQAs) being the most abundant phenolic acid in all varieties. Moreover, diCQAs were the most abundant in the leaves among the three parts.

Key words: sweetpotato; caffeoylquinic acids; phenolic acids; freeze grinding; drying; ultra-high performance liquid chromatography

中图分类号:

TS201.2

赵珊，仲伶俐，李曦，雷欣宇，郑幸果，郭灵安，雷绍荣，周虹，黄世群，冯俊彦. 超高效液相色谱测定冷冻研磨甘薯植株中酚酸及其分布[J]. 食品科学, 2021, 42(12): 222-232.

ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan. Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2021, 42(12): 222-232.

[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.

超高效液相色谱测定冷冻研磨甘薯植株中酚酸及其分布

Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography

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