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以绿原酸为对照品,利用紫外分光光度法和高效液相色谱法分别建立了测定海芦笋中多酚酸和绿原酸含量的方法。紫外分光光度法检测波长为338 nm;高效液相色谱法采用Zorbax Eclipse XDB-C18(4.6 mm×150mm,5um),以甲醇和0.5%冰醋酸水溶液梯度洗脱。结果发现海芦笋及其生物盐中含有大量的多酚酸和绿原酸,其中多酚酸含量分别为6.49 g/kg,3.37 g/kg,绿原酸含量分别为0.234 g/kg,0.180 g/kg。同时也表明高效液相色谱法可用于海芦笋中多酚酸含量的确定。这两种简单快捷的定量分析多酚酸和绿原酸的方法,不仅可用于海芦笋及其生物盐产品的质量控制,而且也为海芦笋的进一步研究和开发提供了一定的依据。
Using chlorogenic acid as reference substance, the method of determination of polyphenolic acid and chlorogenic acid in sea asparagus was established respectively by UV spectrophotometry and high performance liquid chromatography. The UV detection wavelength was 338 nm. High performance liquid chromatography was performed on a Zorbax Eclipse XDB-C18 (4.6 mm × 150 mm, 5 μm) with a gradient of methanol and 0.5% glacial acetic acid. The results showed that sea asparagus and its biological salt contained a large amount of polyphenolic acids and chlorogenic acids, of which polyphenolic acids were 6.49 g / kg and 3.37 g / kg, respectively. Chlorogenic acid contents were 0.234 g / kg and 0.180 g / kg. At the same time, it also indicated that HPLC could be used to determine the content of polyphenolic acids in sea asparagus. These two simple and quick methods for quantitative analysis of polyphenolic acids and chlorogenic acids not only can be used for quality control of sea asparagus and its biological salts, but also provide some basis for further research and development of sea asparagus.