| HPLC法测定大蒜中蒜氨酸和大蒜素的含量 |
| |
| 引用本文： | 张民,陈倩娟,刘玉柱,秦培军.HPLC法测定大蒜中蒜氨酸和大蒜素的含量[J].食品与发酵工业,2009,35(2). |
| |
| 作者姓名： | 张民 陈倩娟 刘玉柱 秦培军 |
| |
| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
| |
| 摘 要： | 建立了大蒜中大蒜素和蒜氨酸含量测定的HPLC法。结果表明:蒜氨酸的测定条件为,YMC-PackODS-A C18(25 cm×4.6 mm)色谱柱,流动相为20%甲醇,流速0.7 mL/min,检测波长214 nm;大蒜素的测定条件为,YMC-Pack ODS-A C18(25 cm×4.6 mm)色谱柱,流动相为85%甲醇,流速0.8 mL/min,检测波长214 nm;蒜氨酸和大蒜素的平均回收率分别为,89.9%±1.6%和87.2%±1.3%,精密度(RSD)分别为1.02%和1.46%;大蒜中蒜氨酸和大蒜素的含量分别为,1.67%和0.93%。
|
| 关 键 词： | 高效液相色谱 蒜氨酸 大蒜素 |
Determining of Alliin and Allicin in Garlic With HPLC |
| |
| Zhang Min,Chen Qianjuan,Liu Yuzhu,Qing Peijun.Determining of Alliin and Allicin in Garlic With HPLC[J].Food and Fermentation Industries,2009,35(2). |
| |
| Authors: | Zhang Min Chen Qianjuan Liu Yuzhu Qing Peijun |
| |
| Abstract: | The purpose of the paper was to establish a HPLC method to determine the content of allicin and alliin in garlic.The results showed that the analysis of allicin could be performed on a YMC-Pack ODS C18(25 cm×4.6 mm)chromatography column with methanol-water(2∶8 by volume) as mobile phase at 0.7 mL/min of flow rate.And the alliin could be analyzed on a YMC-Pack ODS C18(25 cm×4.6 mm)chromatography column with a mobile phase of methanol-water(85:15 by volum) at 0.8 mL/min of flow rate.Both alliin and allicin were detected with a wavelength of 214nm.The average recovery of allicin and alliin were 89.9%±1.6% and 87.2%±1.3%,respectively.The RSD were 1.02% and 1.46%,respectively.The content of alliin and allicin in garlic were 1.67% and 0.93%,respectively. |
| |
| Keywords: | HPLC alliin allicin |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
