摘要
目的:建立可可粉高效液相指纹图谱。方法:采用RP-HPLC法。色谱柱为Agilent ZORBAX Extend-C18(250mm×4.6mm,5μm);以乙腈-0.05%磷酸缓冲盐溶液为流动相梯度洗脱;柱温:30℃;流速:0.8mL/min;检测波长:210nm;进样量:10μL。测定10批不同来源可可粉图谱,并运用相似度分析、系统聚类分析对可可粉进行分类研究。结果:建立了精密度、稳定性和重复性均良好的HPLC指纹图谱,确立了5个共有峰,指认了其中3个色谱峰,并建立了可可粉指纹图谱共有模式,测得各批次样品指纹图谱相似度均在0.90以上,系统聚类分析将10批可可粉分为3类。结论:该方法简便易行、准确、重现性好,可以作为可可粉质量评价的重要依据。
Objective：To establish the chromatographic fingerprint analysis for the quality control of Cocoapowder. Methods： RP-HPLC was applied to establish the chromatographic fingerprint.The separation wasperformed on a Agilent ZORBAX Extend-C18 column（250mm × 4.6mm,5μm）with a gradient elution composed of acetonitrile and 0.05% phosphate buffer solution.The column temperature was set at 30℃ and the fiowrate was 0.8mL/min.The detective wavelength was at 210nm.10 batches of cocoa powder mapping were determined.The similarity analysis and cluster analysis were used to classify the cocoa powder. Results： With high precision, stability and good repeatability,the HPLC fingerprint was established.Five characteristic peaks were established in the fingerprint, three of them were identified.The mutual model of Cocoa powder was established and the similaritiy was more than 0.90.10 batches of Cocoa powder were divided into three method is simple and accurate with good reproducibility. categories by system clustering analysis.Conclusion：The t can be used for the quality control of Cocoa powder.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第5期306-308,359,共4页
Science and Technology of Food Industry
