黑莓汁及其发酵制品中鞣花酸的高效液相色谱测定

建立了高效液相色谱(HPLC)法测定黑莓汁及其发酵制品中鞣花酸含量的方法。采用Waters symmetry C18色谱柱(250×4.6 mm,5μm),流动相为体积比44∶2∶54的甲醇-乙酸乙酯-KH2PO4/H3PO4(5%)溶液(磷酸调pH为2.7),流速0.6 mL/min,检测波长:0～6 min 400 nm,6～7.5 min 350 nm,7.5～30 min 254 nm。该方法检测黑莓汁中鞣花酸含量,平均回收率为99.08%,相对标准偏差(RSD)为0.077%。同时采用此方法跟踪检测了黑莓发酵液中鞣花酸的含量。结果表明,黑莓汁样品无需经过复杂的前处理,即可达到良好的分离。方法操作简单,准确度高,无杂质干扰,可用于黑莓原汁及黑莓汁发酵制品中鞣花酸含量的测定。

Detection of Ellagic Acid in Blackberry Juice by HighPerformance Liquid Chrometography

A high performance liquid chromatographic(HPLC) method for the detection of ellagic acid in blackberry juice was established.The analysis was carried out using a Inertsil Cl8 column(250×4.6 mm,5 μm).The mobile phase was a mixture of phosphte buffer(5%),methanol and ethyl-acetate(pH=2.7) with a volume ratio of 44∶2∶54 and flow rate of 0.6 mL/min.The detection wavelength was set at 400 nm in 0~6 min,and then was transformed to 350 nm in 6~7.5 min,and 254 nm in 7.5~30 min,respectivehy.The results showed that the method was suitable for the determination of ellagic acid in blackberry juice without a complex pre-treatment.Average recovery for blackberry juice was 99.08% and the relative standard deviations were 0.077%.The method is simple,accurate,free of impurities interference with good separation.