食品科学 ›› 2006, Vol. 27 ›› Issue (2): 215-217.
• 分析检测 • 上一篇 下一篇
孙世萍, 代斌, 洪成林
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SUN Shi-Ping, DAI Bin, HONG Cheng-Lin
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摘要: 本文研究了高效液相色谱仪测定甜菜红色素含量的方法。采用Shim-packvp-ODS色谱柱(150mm×4.6mmi.d.,5μm),流动相为A:甲醇、B:2%冰醋酸缓冲液(A:B=20:80V/V),流速0.7ml/min,检测波长为535nm。甜菜红色素质量浓度在0.0641~3.206mg/ml范围内与峰面积呈良好线性关系,相对标准偏差为1.13%。,回收率为97.58%~102.10%。本方法操作简便、灵敏、可靠、适用于甜菜红色素的分析测定。
关键词: 高效液相色谱, 甜菜红色素, 测定
Abstract: A method for determination of betalain was described by high performance liquid chromatrgraphy. Shim-pack vp- ODS column(4.6mm i.d. ×150mm, 5μm)was used and mobile phase was MeOH:H 2O-HAc(20: 80) with flow rate of 0.7ml/min. The eluate was monitored at λmax=535nm . The linearity was obtained over the range of 0.0641 ~3.206mg/ml ( r = 0.9999).The determination limit was 0.06 4μg/ml.The average recovery of sample was in the range of 97.58% ~102.10%, with relative standard deviation of 1.13%. The method was proved to be a simple, rapid and reliable way to determine the betalain concentration.
Key words:  , high-performance liquid chromatrgraphy; betalain; determination;
孙世萍, 代斌, 洪成林. 高效液相色谱法测定甜菜红色素[J]. 食品科学, 2006, 27(2): 215-217.
SUN Shi-Ping, DAI Bin, HONG Cheng-Lin. Determination of Betalain by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2006, 27(2): 215-217.
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