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高效液相色谱法测定柑橘汁中的柠檬苦素和柚皮苷
引用本文:陈静,高彦祥,吴伟莉,李绍振.高效液相色谱法测定柑橘汁中的柠檬苦素和柚皮苷[J].色谱,2006,24(2):157-160.
作者姓名:陈静  高彦祥  吴伟莉  李绍振
作者单位:1.College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Huiyuan Beverage &Food Groub Co., Ltd, Beijing 101305, China
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:高效液相色谱法  柠檬苦素  柚皮苷  柑橘汁
文章编号:1000-8713(2006)02-0157-04
收稿时间:2005-04-21
修稿时间:2005年4月21日

Determination of Bitter Components in Citrus Juice by High Performance Liquid Chromatography
CHEN Jing,GAO Yanxiang,WU Weili,LI Shaozhen.Determination of Bitter Components in Citrus Juice by High Performance Liquid Chromatography[J].Chinese Journal of Chromatography,2006,24(2):157-160.
Authors:CHEN Jing  GAO Yanxiang  WU Weili  LI Shaozhen
Institution:1.College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Huiyuan Beverage &Food Groub Co., Ltd, Beijing 101305, China
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 microg and 0.14 microg, 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.
Keywords:high performance liquid chromatography (HPLC)  limonin  naringin  citrus juice
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