甘薯中咖啡酰奎尼酸类化合物的HPLC法比较分析

[目的]运用HPLC法比较分析11种甘薯不同部位绿原酸含量，为甘薯尤其是地上部分茎叶的开发利用提供参考。[方法]样品通过质量为200倍的甲醇超声提取20 min，乙腈-0.2%磷酸为流动相，梯度洗脱，对绿原酸、4,5-O-咖啡酰基奎尼酸、3,5-O-咖啡酰基奎尼酸、3,4-O-咖啡酰基奎尼酸形成良好分离，加标回收率分别为：94.74%、102.63%、100.01%和101.05%。[结果]不同甘薯品种间及同一品种不同部位间咖啡酰奎尼酸类化合物含量显著差异；地上部分以双咖啡酰奎尼酸含量为主，块薯中以绿原酸含量最高；各组织部位咖啡酰奎尼酸类化合物总量分别为：茎尖9.77～40.86 mg/g，成熟叶2.68～13.97 mg/g，茎干0.56～7.90 mg/g，块薯0.69～4.33 mg/g。[结论]甘薯茎尖和叶片可以作为绿原酸提取材料加于开发利用，其中紫甘薯系列优于非紫甘薯系列，试验中两个11ZY紫薯材料表现尤为突出。

Analysis of Caffeoylquinic Acids in Sweetpotato by HPLC

Objective] An HPLC method for the determination of caffeoylquinic acid compounds in sweet potato was developed in the present research. Quantitative analysis was performed on 11 sweet potato genotypes to provide a reference for the development and utilization of sweet potato, especial y on the aboveground part. [Method] Caffeoylquinic acid compounds were extracted from sweet potato leaves by ultrasonic treatment for 20 min with 200 volumes of methanol. The mobile phase of HPLC was acetonitrile -0.2% aqueous phosphoric acid. Chlorogenic acid, 4, 5-O-coffeocylquinic acid, 3, 5-O-coffeeacylquinic acid and 3, 4-O-coffeeacylquinic acid were separated wel by gradient elution, with recovery rate of 94.74%, 102.63%, 100.01% and 101.05%, respectively. [Result] The contents of caffeoylquinic acids were significantly different between sweet potato genotypes and tissue parts. Among these compounds, the content of bi-caffeoylquinic acids was the highest in the aboveground part, and the content of chlorogenic acid was the highest in the root tubers. The content of caffeoylquinic acid in different parts of the plant was: 9.77-40.86 mg/g in stem apex, 2.68-13.97 mg/g in mature leaves, 0.56-7.90 mg/g in stems and 0.69-4.33 mg/g in root tubers, respectively. [Conclusion] Sweet potato stems and leaves can be used for the extraction of chlorogenic acid in development and utilization, in which the purple sweet potato series is superior to the non-purple sweet potato series. The performance of the two purple sweet potato materials of 11ZY series is particularly prominent.