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用反相离子对色谱法直接测定油菜籽(饼)中原始硫苷成分,在样品预处理中加入抗氧化剂以防止吲哚类硫苷的氧化分解。研究了主要色谱参数对硫苷组分保留值和选择性的影响,采用烯丙基硫苷或苯甲酸作内标,对硫苷的6种组分进行了定性定量的测定。
Direct determination of the original glucosinolate content in rapeseed (cakes) by reversed-phase ion-pair chromatography and the addition of antioxidants in the sample pretreatment to prevent the oxidative breakdown of indole sulfinosides. The effects of main chromatographic parameters on the retention and selectivity of glucosinolates were studied. The six components of glucosinolate were determined qualitatively and quantitatively by using allyl glycoside or benzoic acid as internal standard.