摘要
实验通过酸与有机溶剂交替萃取,建立高效液相色谱法(HPLC)测定食醋中川芎嗪的方法。将山西老陈醋样品萃取液浓缩后进行HPLC分析,川芎嗪标准溶液在1μg/mL～100μg/mL内与峰面积线性良好,回归方程:A=55.059C+0.7339,R2=0.9999。精密度试验RSD=0.577%,重现性试验RSD=2.744%,平均回收率=85.44%,RSD为7.11%。该方法样品处理简单,分离效果好,测定结果准确度高,可用于山西老陈醋中川芎嗪含量的定量分析。
This experiment used the extraction method by acid and organic solvent alternatively, established the method for determination of the ligustrazine in the Shanxi mature vinegar by high efficiency liquid chromatography （HPLC）. The sample of the Shanxi mature vinegar was analyzed by HPLC after concentrated. The titrating solution of ligustrazine has good correlation with the peak area within the range of 1μg/mL- 100μg/mL,regression equation ： A=55.059 C＋0.7339, R^2=0.9999. RSD of degree of accuracy test is 2.744%, the average coefficient of recovery is 85.44% ,RSD is 7.11%. This method requires simple treatment of the sample, has good separative efficiency and accuracy of determination ,can be used for the determination of the ligustrazine in the Shanxi mature vinegar.
出处
《食品工程》
2009年第2期43-45,共3页
Food Engineering
基金
山西省科技工业攻关项目(20090321098)
