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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (34): 199-207.doi: 10.11924/j.issn.1000-6850.2014-1679

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

苹果浓缩汁中多酚物质的高效液相指纹图谱研究

邓 红，王 珂，高 丹，李 娜，孟永宏，郭玉蓉   

  1. （陕西师范大学食品工程与营养科学学院，西安 710062）
  • 收稿日期:2014-06-13 修回日期:2014-06-13 接受日期:2014-09-12 出版日期:2015-03-10 发布日期:2015-03-10
  • 通讯作者: 邓红
  • 基金资助:
    农业部项目“苹果产业体系建设（苹果贮藏加工）”(CARS-28)；陕师大中央高校科研业务专项经费项目“非鲜食苹果的营养化加工与设备研发”(GK261001330)。

HPLC Fingerprint of Polyphenols Compounds in Apple Juice Concentrate

Deng Hong, Wang Ke, Gao Dan, Li Na, Meng Yonghong, Guo Yurong   

  1. (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062)
  • Received:2014-06-13 Revised:2014-06-13 Accepted:2014-09-12 Online:2015-03-10 Published:2015-03-10

摘要： 通过优化多酚检测条件，分析不同来源苹果浓缩汁中多酚的种类与含量，建立苹果汁多酚的高效液相(HPLC)指纹图谱，以控制苹果多酚的质量及鉴别苹果汁产品的真伪。试验以苹果浓缩汁为样品，采用Welchrom C18色谱柱，在检测波长280 nm，柱温30℃，进样量20 μL，流动相0.3%三氟乙酸水溶液和甲醇（流速1 mL/min）以及梯度洗脱的条件下，标定了12个共有指纹峰，测定出10个不同来源苹果浓缩汁多酚的指纹相似度均在0.900以上，多酚含量为5559~7971 μg/mL。研究初步建立了苹果汁多酚的高效液相指纹图谱。该方法可为苹果加工企业进行苹果多酚的定性、定量分析及质量控制提供理论依据。

关键词: 产量, 产量

Abstract: In order to control the quality of apple polyphenol and identify the authenticity of apple juice products, the HPLC fingerprint of polyphenols in different sources of apple juice concentrate was established after optimizing the polyphenol analysis conditions and analyzing the type and content of polyphenols in apple juice concentrate from different sources. Using apple juice concentrate as a sample in this experiment, and under conditions of using Welchrom C18 column, at the detection wavelength of 280 nm, the column temperature 30℃, amount of sample 20μL, mobile phase of 0.3% three trifluoroacetic acid aqueous solution and methanol (flow 1 mL/min) and gradient elution, 12 common fingerprint peaks were determined. As well as the finger print similarity of polyphenol was above 0.900 and the content of polyphenol in 10 sources of apple juice concentrate was 5559 to 7971μg/mL. So the HPLC fingerprint of polyphenols for apple juice concentrate was initially established. This method can be used for the qualitative and quantitative analysis of apple polyphenols and will provide the theoretical basis for apple juice processing enterprises in their quality control of polyphenols.