摘要
目的:建立RP-HPLC法测定保健食品中多种黄酮类成分的含量。方法:采用RP-HPLC法,色谱柱为KromasilC18(250mm×4.6mm,5μm),以甲醇-水为流动相,梯度洗脱,流速:1.0ml/min,检测波长260nm,柱温:30℃,测定大豆甙,染料木苷,染料木素,大豆甙元和芦荟苷五种黄酮类化合物的含量。结果:五种黄酮类成分的线性范围分别为:4.088～204.4、3.448～172.4、3.208～160.4、3.528～176.4、4.784～239.2μg/ml,相关系数依次为:0.9997、0.9998、0.9998、0.9995、0.9996。加样回收率(n=9)分别为:100.1%、97.4%、100.9%、99.5%、100.8%,;RSD分别为:1.4%、1.1%、1.2%、1.4%和1.7%。保健食品样品中五种成分的平均含量(n=5)分别为:156.81、168.42、41.98、39.84、36.55μg/ml;RSD分别为:2.6%、1.3%、1.8%、2.8%和2.3%。结论:该方法准确,重现性好,可作为此保健食品的质量控制标准。
Objective： To establish an RP-HPLC method or the determination of the contents of five main flavones in health food. Methods： contents of daidzin, genistin, daidzein, alion, genistein in health food was measured by RP-HPLC [a column of Kromasfl G8（250 mm×4.6 mm, 5 μm）, with mobile phase of methanol-water, eluted in gradient mode, flow rate 1.0 ml/min, detection wavelength of 260 nm, column temperature 30 ℃]. Results： The calibration curves showed good linearity in the range of 4.088～204.4（daidzin）, 3.448 ～ 172.4（genistin）, 3.208～160.4（daidzein）, 3.528 ～176.4（alion）, 4.784～239.2μg/ml （genistein）, correlation coefficients were 0.9997, 0.9998, 0.9998, 0.9995, 0.9996. The average recoveries （n=9） were 100.1%, 97.4%, 100.9%, 99.5% and 100.8% respectively. The average contents （n=5） of the five components in health food were 156.81μ g/ml, 168.42μg/rnl, 41.98 μ g/ml, 39.84 μ g/ml, 36.55 μg/ml, and RSD were 2.6%, 1.3%, 1.8%, 2.8% and 2.3%. Conclusion： An accurate and reproducible method can be used for the quality control of health food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期344-346,共3页
Food Science
