色谱

色谱

• 研究论文 • 上一篇    下一篇

高效液相色谱法测定柑橘汁中的柠檬苦素和柚皮苷

陈静1,高彦祥1,吴伟莉2,李绍振2

  

  1. 1.College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Huiyuan Beverage &Food Groub Co., Ltd, Beijing 101305, China
  • 收稿日期:2005-02-21 修回日期:2005-11-21 出版日期:2006-03-30 发布日期:1987-06-25
  • 通讯作者: 高彦祥

Determination of Bitter Components in Citrus Juice by High Performance Liquid Chromatography

CHEN Jing1, GAO Yanxiang1, WU Weili2, LI Shaozhen2

  

  1. 1.College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Huiyuan Beverage &Food Groub Co., Ltd, Beijing 101305, China
  • Received:2005-02-21 Revised:2005-11-21 Online:2006-03-30 Published:1987-06-25
  • Contact: GAO Yanxiang

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摘要：

柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致，其含量的测定可用于控制柑橘类果汁的质量。采用高效液相色谱法在KR100-5C18(4.6 mm i.d.×250 mm，5 μm)上，分别以乙腈-四氢呋喃-水(体积比为17.5∶17.5∶65)和甲醇-冰醋酸-水(体积比为40∶1∶59)为流动相（流速均为1 mL/min），在207 nm和283 nm检测波长下分别测定了柠檬苦素和柚皮苷。实验结果表明，柠檬苦素在1.00～50.00 mg/L时线性关系良好(r=0.9992)，检出限为0.07 μg，平均加标回收率为98.69%，相对标准偏差（RSD）为2.5%；柚皮苷在20.00～160.00 mg/L时线性关系良好(r=0.9988)，检出限为0.14 μg，平均加标回收率为100.13%，RSD为1.5%。用该法检测柑橘汁样品中的柠檬苦素与柚皮苷，方法简便、快速、准确。

关键词: 柑橘汁 , 高效液相色谱法, 柠檬苦素, 柚皮苷

Abstract:

Bitterness in citrus juice is primarily due to the presence of both limonin and naringin, and determination of them is a standard in controlling the quality of juice. A high performance liquid chromatographic （HPLC） method was developed for the rapid determination of bitter components in citrus juice. The HPLC conditions were as follows: ODS column with acetonitrile-tetrahydrofuran-water (17.5∶17.5∶65, v/v) as mobile phase, flow rate at 1 mL/min, 207 nm as detection wavelength for limonin, and methanol-100% acetic acid-water (40∶1∶59, v/v) as mobile phase, flow rate at 1 mL /min, 283 nm as detection wavelength for naringin. As results showed, for limonin and naringin, the linearity was good within the ranges of 1.00-50.00 mg/L (r=0.9992) and 20.00-160.00 mg/L (r= 0.9988) respectively, and the detection limits were 0.07 μg and 0.14 μg, then the average recoveries were 98.69% and 100.13% with relative standard deviations of 2.5% and 1.5% , respectively. The method is simple, rapid and accurate for determining limonin and naringin in juice.

Key words: citrus juice , limonin, naringin, high performance liquid chromatography (HPLC)