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目的研究瓜蒌及其蒸制品的化学指纹特征及6种成分的定量分析方法。方法采用高效液相色谱法建立10批瓜蒌及其蒸制品的化学指纹图谱并对瓜蒌及其蒸制品中5-羟甲基糠醛、香草酸、芦丁、异槲皮苷、槲皮素和木犀草素进行定量分析。利用相关系数法和夹角余弦法分别计算瓜蒌及其蒸制品的相似度,采用标准曲线法测定6种成分含量。结果 10批瓜蒌的相似度在0.82~0.86之间,10批瓜蒌蒸制品的相似度在0.97~0.98之间,二者间有显著性差异(P<0.01)。与瓜蒌相比,瓜蒌蒸制品的5-羟甲基糠醛、香草酸、槲皮素和木犀草素含量均呈显著性变化(P<0.05或P<0.01)。结论瓜蒌在蒸制前后化学指纹特征及成分含量变化为瓜蒌及其蒸制品的深入研究提供了实验依据。
Objective To study the chemical fingerprints and the quantitative analysis of six components of melon and its steamed products. Methods The chemical fingerprints of 10 batches of melon and its steamed products were established by high performance liquid chromatography (HPLC) and the chemical fingerprints of 5-hydroxymethyl furfural, vanillic acid, rutin, isoquercetin, quercetin And luteolin for quantitative analysis. The correlation coefficient method and angle cosine method were used to calculate the similarity of melon and its steamed products, respectively. The contents of six components were determined by standard curve method. Results The similarity of 10 batches of melons was between 0.82 and 0.86. The similarity of 10 batches of melons and melons was between 0.97 and 0.98, with significant difference (P <0.01). The contents of 5-hydroxymethylfurfural, vanillic acid, quercetin and luteolin in the melon products changed significantly compared with those in the melon (P <0.05 or P <0.01). Conclusion The characteristics of chemical fingerprints and the changes of chemical composition in the melon before and after steaming provide the experimental basis for the further research on melon and its steamed products.