红枣低聚糖的HPLC分析.pdf

2017年8月
食品研究与开发
第38卷第15期
标准与俭
ー148一
Food Research And Development
DOI:10.39695.issn.1005-6521.2017.15.030
红枣低聚糖的 HIPLC分析
王荣芳,杨晓博,安小楠,崔同
(河北农业大学食品科技学院,河北保定071000)
摘要:采用高效液相色谱法( high performance liquid chromatography,HPLC)、液相色语一质谱法( liquid
chromatography- mass spectrometry,LC-MS)鉴定红枣低聚糖成分,建立一种测定多种糖分的HPLC分析方法,测定不
同品种红枣低聚糖含量。样品经70%(体积分数)乙醇提取,Ca柱HPLC分离分析,采用阳高子检测模式的LC-MS
进行定性分析,峰面积外标法进行定量分析。通过HPLC保留值和LC-MS法鉴定出红枣中含有蔗果三糖和蔗果四
糖。建立的HPLC分析方法可使红枣的5种主要糖分实现很好的分离,在0.30 mg/ml-10.0mg/mL之内线性关系良
好,r=0.996(n=5),RSD为0.53%~083%,加标回收率为97%~108%,对32种红枣的低聚糖进行含量测定,结果
显示5种糖分总含量为223mgF.W-395mggF.w,其中全丝新1号含量最高。两种低聚糖含量范围为3.1mggF.w
14.8mg/gF.W,其中阜平大枣含量最高。蔗果三糖和蔗果四糖是红東中代表性低聚糖,在成熟期果实中其含量在1%
(鲜重)数量级。
关键词:红枣;低聚糖;HPLC;含量测定
HPLC Analysis of Oligosaccharides in Jujube
WANG Rong-fang, YANG Xiao-bo, AN Xiao-nan, Cuitong
College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, Hebei, China
Abstract: High performance liquid chromatography (HPLC)and liquid chromatography-mass spectrometry
(lc-ms)for determination of the oligosaccharides in jujube were used. A method based on HPLC was estab
lished for simultaneous determination of various saccharides in jujube, to determine the content of oligosaccha
rides in different kinds of jujube. the samples were extracted by 70 %o ethanol, the separation was achieved on a
HPLC with Ca-column, the qualitative analysis was achieved on a LC-MS with cationic mode, the external
calibration curves were used in quantification. Kestose and nistose tr hydrate were identified by the retention
values of HPLC and I C-MS. 5 kinds of main saccharides were satisfactorily separated by the established HPLC
method, the linear range was 0.30 mg/ml-10.0 mg/ml (r=0.999 6), the relative standard deviations(RSD
of repeated measurement were between 0.53%0-0.83%, standard addition recovery rate was between 97
108 %. By the method we analyzed the content of jujube oligosaccharides from 32 different varieties, it turned
out that the total content of 5 saccharides was between 223 mg/g F. W-395 mg/g F W, the highest content of the
in si xin NO.1, the total content of 2 oligosaccharides was between 3. 1 mg/g F W-14.8 mg/g F W, the highest
content of the fuping jujube. Kestose and nistose trihydrate were the representative oligosaccharides in jujube
the content reached up to 1 %o in the mature period
Key words: jujube; oligosaccharides; HPLC
content determination
红枣为鼠李科枣属植物枣( Ziziphus jujuba Mil.)验证实,红枣具有补血补气、镇静安神、抑制癌细胞增
的果实,是我国特有的药食两用材料之一旧』药理学试殖、抗衰老、降血压等多种功效。据文献报道,红
枣的含糖量很高,比一般水果高一倍多,其中具有生
基金项目:国家林业公益行业科研专项(201304708
作者简介:王荣芳(1989-),女(汉)在读硕士研究生,研究方向:农理活性的糖类成分主要包括多糖和低聚糖。现阶段国
产品加工及贮藏工程。
内对枣生物学活性研究多集中在多糖方面,而对红枣
通信作者:崔同(1956-),教授,研究方向:天然产物活性成分分析。低聚糖的研究尚处于起步阶段
万方数据