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以金乡杂交蒜米和苍山四六瓣蒜米为原料,采用高效液相色谱法(HPLC)测定蒜米中蒜氨酸含量。其中:Arcus EP-C_(18)单泵色谱柱(5μm,4.6 mm×150 mm),柱温25℃;流动相为甲醇与水体积比(85︰15);流速1.0mL·min~(-1),紫外检测波长214 nm,进样量10μL。结果表明,蒜氨酸的质量浓度在0.08~1.00 mg/mL范围内呈现良好线性关系(r~2=0.999 1),以S/N=3︰1的信噪比得到蒜氨酸的最低检出量是20.3μg。该操作方法切实有效、快速、重复性好,平均回收率90.18%,RSD为1.132%(n=6),因此可用于测定蒜米中蒜氨酸的含量。
Jinxiang hybrid garlic rice and Cangshan 46 garlic cloves were used as raw materials to determine the content of alliin in garlic by high performance liquid chromatography (HPLC). The column temperature was 25 ℃, the volume ratio of methanol to water (85︰15) and the flow rate of 1.0mL · min ~ (- 1), UV detection wavelength 214 nm, injection volume 10μL. The results showed that alliin showed a good linearity (r ~ 2 = 0.999 1) within the range of 0.08-1.00 mg / mL, and the lowest detection limit of alliin was obtained with S / N = 3︰1 The output was 20.3 μg. The method was effective, rapid and reproducible. The average recovery was 90.18% and the RSD was 1.132% (n = 6). Therefore, this method could be used to determine alliin in garlic cloves.