基于麻味物质构成特征的红花椒高效液相色谱 指纹图谱建立研究
目的 针对红花椒的麻味物质构成特征建立红花椒的高效液相指纹图谱。方法 采用Diamonsil C18色谱柱(250 mm×4.6 mm, 5 μm)进行梯度洗脱, 流动相为甲醇-水系统, 检测波长为268 nm, 建立指纹图谱并对谱图进行相似度分析。通过高效液相色谱-质谱联用法 (HPLC-MS)对共有指纹峰进行分析定性。结果 建立了红花椒HPLC特征指纹图谱, 确定13个共有峰, 共有峰相对保留时间的相对偏差较小, 均小于5%, 相似度良好, HPLC-MS定性结果显示可知共有峰大部分为麻味物质。结论 该分析方法简便、快速, 且指纹图谱反映了红花椒麻味物质的主要构成特征, 为红花椒的鉴定和质量评价提供了科学依据。
Objective To establish high performance liquid chromatography (HPLC) chromatographic fingerprints of Zanthoxylum bungeanum. Methods The analysis was carried out on a Diamonsil C18 column (250 mm×4.6 mm, 5 μm), with the mobile phase of methanol and water at 268 nm. The similarity was analyzed by ‘Similarity Evaluation System for Chromatographic Fingerprint of Chinese Materia Medica 2004A’. The spicy components of Zanthoxylum bungeanum were tentatively identified by HPLC-MS. Results The HPLC fingerprint of Zanthoxylum bungeanum has been established. A total of 13 common peaks were characterized and 11 of them were spicy compounds. The values of similarity evaluation were lower than 5%. The HPLC fingerprint comprehensively reflected the information of spicy components of Zanthoxylum bungeanum. Conclusion It is a simple and rapid approach for the identification and quality control of Zanthoxylum bungeanum which provides the scientific basis for the identification and quality evaluation of Zanthoxylum bungeanum.
标题：基于麻味物质构成特征的红花椒高效液相色谱 指纹图谱建立研究
英文标题：Establishment of high performance liquid chromatography chromatographic fingerprint of Zanthoxylum bungeanum based on spicy components
作者：
杜文倩 北京农学院;中国标准化研究院食品与农业标准化研究所
史波林 中国标准化研究院食品与农业标准化研究所
欧克勤 中国标准化研究院食品与农业标准化研究所
陈修红 中国标准化研究院食品与农业标准化研究所
汪厚银 中国标准化研究院食品与农业标准化研究所
赵镭 中国标准化研究院食品与农业标准化研究所
罗强祖 成都珪一食品开发有限公司
卢大新 北京农学院
中文关键词:红花椒,高效液相色谱法,指纹图谱,麻味物质,
英文关键词:Zanthoxylum bungeanum,high performance liquid chromatography,fingerprint,spicy components,
发表日期：2016-02-04
- 文件大小:
- 673.49 KB
- 下载次数:
- 60
-
高速下载
|
|
