李 珲,赖国银,曹淑瑞,巫立健,白 松,林立毅,徐敦明,张志刚,吴 敏.超高效液相色谱法测定糕点及饼干中儿茶素的含量[J].食品安全质量检测学报,2018,9(5):974-978
超高效液相色谱法测定糕点及饼干中儿茶素的含量
Detection of catechins in pastries and biscuits by ultra performance liquid chromatography
投稿时间:2018-02-01  修订日期:2018-03-04
DOI:
中文关键词:  超高效液相色谱法  儿茶素  茶多酚  糕点  饼干
英文关键词:ultra performance liquid chromatography  catechin  tea polyphenol  pastries  biscuits
基金项目:福建省自然科学基金项目(2016J05045)、国家质检总局科技计划项目(2016IK186, 2017IK120)
作者单位
李 珲 安徽省兽药饲料监察所 
赖国银 厦门出入境检验检疫局检验检疫技术中心 
曹淑瑞 重庆出入境检验检疫局检验检疫技术中心 
巫立健 厦门出入境检验检疫局检验检疫技术中心 
白 松 厦门出入境检验检疫局检验检疫技术中心 
林立毅 厦门出入境检验检疫局检验检疫技术中心 
徐敦明 厦门出入境检验检疫局检验检疫技术中心 
张志刚 厦门出入境检验检疫局检验检疫技术中心 
吴 敏 厦门出入境检验检疫局检验检疫技术中心 
AuthorInstitution
LI Hui Anhui Supervision of Veterinary Drug and Feed 
LAI Guo-Yin Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
CAO Shu-Rui The Inspection Technical Center of Chongqing Entry-Exit Inspection & Quarantine Bureau 
WU Li-Jian Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
BAI Song Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
LIN Li-Yi The Inspection Technical Center of Chongqing Entry-Exit Inspection & Quarantine Bureau 
XU Dun-Ming Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
ZHANG Zhi-Gang Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
WU Min Technical Center of Xiamen Entry-Exit Inspection and Quarantine Bureau 
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中文摘要:
      目的 建立超高效液相色谱法(ultra performance liquid chromatography, UPLC)测定糕点及饼干中儿茶素含量的检测方法。方法 使用UPLC完成糕点及饼干中儿茶素(catechin, C)、表儿茶素(epicatechin, EC)、没食子儿茶素(gallocatechin, GC)、表没食子儿茶素(epigallocatechin, EGC)、表儿茶素没食子酸酯(epicatechin gallate, ECG)、没食子儿茶素没食子酸酯(gallocatechin gallate, GCG)和表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)等7种儿茶素类化合物的测定。最佳色谱条件为以Phenomenex Kinetex-C18 (2.1 mm×100 mm, 2.6 μm)色谱柱, 0.1%甲酸水和0.1%甲酸乙腈为流动相进行梯度洗脱, 紫外检测波长278 nm。结果 在1.0~100 mg/L范围内, 儿茶素类化合物的校正曲线方程的线性良好(相关性系数0.9941~0.9998), 检出限(limit of detection, LOD)为0.2 mg/L。糕点及饼干的加标回收率在82.2%~109%, 相对标准偏差为2.3%~ 9.3%。结论 该方法简单、快速、高效, 且回收率较高, 适用于糕点及饼干中茶多酚的检测。
英文摘要:
      Objective To establish a method for determination of catechins in pastries and biscuits by ultra performance liquid chromatography (UPLC). Methods The content of tea polyphenol, including catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG), gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG) in pastries and biscuits, were detected by UPLC. The optimum chromatographic conditions were as follows: Phenomenex Kinetex-C18 (2.1 mm×100 mm, 2.6 μm) was reverse-phase column; water (with 0.1% formic acid) and acetonitrile (with 0.1% formic acid) were as the mobile phase in gradient elution mode; and detection wavelength of ultraviolet lamp were at 278 nm. Results In the range of 1.0~100 mg/L, there were good linear relationships between tea polyphenols’ concentrations and peak areas with correlation coefficients of 0.9941~0.9998. The limits of detection were 0.2 mg/L. The recovery rates of pastries and biscuits were 82.2%~109%, with the relative standard deviations (RSDs) of 2.3%~9.3%. Conclusion This method is simple, rapid, and efficient with high recovery rate, which is suitable for determination of catechins in the cakes and biscuits.
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