| 高效液相色谱法测定澳洲坚果青皮中的4种酚类物质 |
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| 引用本文： | 刘秋月,叶丽君,黄文烨,黄雪松.高效液相色谱法测定澳洲坚果青皮中的4种酚类物质[J].热带作物学报,2016,36(7):106-111. |
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| 作者姓名： | 刘秋月 叶丽君 黄文烨 黄雪松 |
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| 作者单位： | 暨南大学食品科学与工程系 广东广州 510632;暨南大学食品科学与工程系 广东广州 510632;暨南大学食品科学与工程系 广东广州 510632;暨南大学食品科学与工程系 广东广州 510632 |
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| 摘 要： | 为开发利用澳洲坚果青皮，采用高效液相色谱法(HPLC)研究其对羟基苯甲醇、3,4-二羟基苯甲酸、对羟基苯甲酸、对羟基苯甲醛的测定方法和含量。结果表明，澳洲坚果青皮中，4种多酚的最佳测定条件为：以1% 乙酸水溶液和甲醇为流动相进行梯度洗脱(0 min，87% A；5 min，85% A；25～30 min，60% A)，检测波长260 nm，流速0.8 mL/min。并测得青皮中对羟基苯甲醇、3, 4-二羟基苯甲酸、对羟基苯甲酸、对羟基苯甲醛的含量分别为(1.3±0.12)、(0.19±0.001)、(0.046±0.003)、(0.15±0.00 9)mg/g。该方法简单、高效、实用。
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| 关 键 词： | 澳洲坚果 对羟基苯甲醇 3 4-二羟基苯甲酸 对羟基苯甲醛 对羟基苯甲酸 青皮 |
Determination of 4 Polyphenols in Macadamia Green Husk by High Performance Liquid Chromatography |
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| Institution: | Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632;Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632;Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632;Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632 |
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| Abstract: | For the development and utilization of Macadamia green husk, this paper studies the determination method and content of p-hydroxybenzyl alcohol, 3,4-dihydroxy benzoic acid, p-hydroxy benzoic acid and p-hydroxy benzldehyde by HPLC. The results showed that the best determination condition of 4 polyphenols in macadamia husk is 1% acetic acid aqueous solution and methanol as mobile phase in gradient elution (0 min, 87% A; 5 min, 85% A; 25-30 min, 60% A), detection wavelength is 260 nm and the flow rate is 0.8 mL/min. The content of p-hydroxy benzyl alcohol, 3,4-dihydroxy benzoic acid, p-hydroxy benzoic acid and p-hydroxy benzldehyde in macadamia husk is (1.3±0.12), (0.19±0.001), (0.046±0.003), (0.15±0.009)mg/g. This method is simple, efficient and practical. |
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| Keywords: | macadamia nut p-hydroxybenzylalcohol 3 4-dihydroxybenzoic acid p-hydroxy benzaldehyde p-hydroxy benzoic acid green husk |
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