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目的:研究不同产地和品种的木瓜及其酒制品中齐墩果酸和熊果酸的含量。方法:采用HPLC法,Agilent SB-C18(4.6mm×250mm,5um);流动相:乙腈:磷酸缓冲盐(pH=6.8)70:30;流速:1.0mL.min-1;检测波长:207nm;柱温:25℃。结果:齐墩果酸在11.48～149.24μg.mL-1范围内(r=0.999 9)线性关系良好,熊果酸在8.03～104.42μg.mL-1范围内(r=0.999 8)线性关系良好。齐墩果酸和熊果酸回收率分别为98.98%和98.04%,RSD为2.45%和2.18%(n=6)。结论:不同产地和品种木瓜中齐墩果酸和熊果酸含量存在差异,酒制后含量有上升趋势,使用中应控制木瓜质量。
OBJECTIVE: To study the content of oleanolic acid and ursolic acid in papaya and its alcohol products from different areas and varieties. Methods: The mobile phase was acetonitrile-phosphoric acid buffer (pH = 6.8) 70:30, the flow rate was 1.0 mL · min-1, the detection wavelength was 207 nm, Column temperature: 25 ℃. Results: Oleanolic acid had a good linearity in the range of 11.48-149.24 μg.mL-1 (r = 0.999 9), and ursolic acid had a good linearity in the range of 8.03-104.42 μg.mL-1 (r = 0.999 8) . The recoveries of oleanolic acid and ursolic acid were 98.98% and 98.04%, respectively, with RSDs of 2.45% and 2.18% (n = 6). Conclusion: The contents of oleanolic acid and ursolic acid in papaya from different areas and varieties are different. The content of oleanolic acid and ursolic acid in different regions and varieties of papaya have an upward trend. The quality of papaya should be controlled in use.