| 高效液相色谱测定不同成熟期枣皮酚类物质 |
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| 引用本文： | 念红丽,李赫,曹冬冬,曹建康,姜微波. 高效液相色谱测定不同成熟期枣皮酚类物质[J]. 北京林业大学学报, 2011, 33(1): 139-143 |
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| 作者姓名： | 念红丽 李赫 曹冬冬 曹建康 姜微波 |
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| 作者单位： | 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China; 2 Food Professional Division, Beijing Economics and Management School, 100142, P. R. China. |
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| 摘 要： | 为进一步探讨成熟过程中酚类物质在枣果皮中的组成及分布情况,以冬枣为实验材料,利用高效液相色谱法分别对全绿、绿白、半红和全红4个成熟期的果皮中游离态、酯化态和结合态多酚进行了定性定量检测分析.色谱分析条件:色谱柱为WatersC18柱,流动相A泵为1%醋酸水、B泵为1%醋酸甲醇,总流速为0.8 mL/min,柱温30℃,...
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| 关 键 词： | 高效液相色谱 枣皮 游离酚 酯化酚 结合酚 |
| 收稿时间： | 1900-01-01 |
Determination of phenolic compounds in jujube peels at different maturity stages by high performance liquid chromatography |
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| NIAN Hong-li,LI He,CAO Dong-dong,CAO Jian-kang,JIANG Wei-bo. Determination of phenolic compounds in jujube peels at different maturity stages by high performance liquid chromatography[J]. Journal of Beijing Forestry University, 2011, 33(1): 139-143 |
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| Authors: | NIAN Hong-li LI He CAO Dong-dong CAO Jian-kang JIANG Wei-bo |
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| Affiliation: | 1.1 College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,100083,P.R.China;2 Food Professional Division,Beijing Economics and Management School,100142,P.R.China. |
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| Abstract: | This paper focus on the composition and distribution of phenolic compounds extracted from the peels of Chinese jujube (Ziziphus jujuba Mill. cv. Dongzao) fruits at various maturity stages. The free, ester and bound phenolic compounds were detected by the high performance liquid chromatography (HPLC) on a Waters C18 column. Gradient elution was employed with a mobile phase consisting of water-acetic acid (99∶1; A) and methanol-acetic acid (99∶1; B), a solvent flow rate of 0.8 mL/min and an injection volume of 10 μL. Phenolic compounds were identified at 280 nm. The results indicated that catechin, epicatechin and p-coumaric acid were the major phenolic compounds in the jujube peels at various maturity stages. The catechin and epicatechin were mainly free or in ester form. The p-coumaric acid was mainly in ester and bound forms in the peels of the jujube fruits. |
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| Keywords: | high performance liquid chromatography (HPLC) jujube peel free phenolic ester phenolic bound phenolic |
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