UPLC法测定咖啡豆中绿原酸和咖啡因的含量.pdf

2015年9月
食品研究与开发
138一
第36卷第18期
Food Research And Development
检测分析
DOI:10.3969/1ssn1005-6521.2015.18.035
UPLC法测定咖啡豆中绿原酸和咖啡因的含量
杨清山,蔡荣华1,徐猛,王磊2,高伟2
(1.晨光生物科技集团股份有限公同,河北邯郸057250;2.河北省天然色素工程技术研究中心,
河北邯郸057250)
摘要:建立了咖啡豆中绿原酸和咖啡因的超高效液相色谱测定方法。咖啡豆粉碎后经70%甲醇水溶液超声提取
后,在 Waters BEH Cls((100mmx2.mm,1.7wmn)上以酸性乙庸水为流动相,采用紫外检测器在274mm测定。在优化
试验条件下,咖啡豆中绿原酸和咖啡因提取完全。绿原酸在88.4mg/L~-442mgL时峰强度与浓度成良好线性(r2
0.9993),相对标准偏差为2.81%,平均回收率为98.24%~9972%。咖啡因在28.8mg1.~143mg.时峰强度与浓度成
良好线性(r2=0.9998),相对标准偏差为1.34%,平均回收率为98.50%~10132%。方法准确可靠,适用于咖啡豆中绿
原酸和咖啡因含量的测定。
关键词:咖啡豆;绿原酸;咖吽因;UPIC
Determination of Chlorogenic Acid and Caffeine in Coffee Beans by UPLC
YANG Qing-shan", CAL Rong-hua, XU Meng, WANG Lei", GAO Wei
(1. Chenguang Biotech Group Co, Ltd, Handan 057250, Hebei, China; 2. Hebei Engineering Technology
Research Center of Natural Pigments. Handan 057250. Hebei. China
Abstract: A Ultra Performance Liquid Chromatographic method was developed for the determination of
chlorogenic acid and caffeine in coffee beans. Coffee bean sample was smashed and ultraphonic extracted with
methanol-waler (70: 30, by volumn). The separation of chlorogenic acid and caffeine were achieved with a
Waters BEH Cs (100 mmx.1 mm, 1.7 um)column by using a mixture of acidic property acetonitrile-water as
the mobile phase. The ultraviolet detector was set at 274 nm. The chlorogenic acid and caffeine in coffee bean
was extracted completely. There was a good linear relationship between chromatographic peak areas and the
concentrations of chlorogenic acid in the range of 884 m/l-442 m/L with a correlation coefficient of 0.9993
The RSDS of the method were in the range of 2.81 % and the average recoveries were between 98.24%c and
99.72. There was also a good linear relationship between chromatographic peak areas and the concentrations
of caffeine in the range of 28.8 mg/1-143 mg/1 with a correlation coefficient of 0.999 8.The RSDS of the method
were in the range of 1.34 and the average recoveries were between 98.50 % c and 101.32 %c. The results
showed that the method was successfully applied in the analysis of chlorogenic acid and caffeine in coffee bean
with its good repeatability and sensitivit
Key words: coffee bean; chlorogenic acid; caffeine; UPL C
咖啡树是属茜草科多年生灌木或小乔木,而咖啡的小镇,在希腊语中“ Kawah”的意思是“力量与热情”
豆就足指咖啡树果实里面的果仁。常饮用的咖啡足用咖啡含有丰富的活性物质,其中绿原酸类化合物占咖
?啡豆配合各种不同的烹煮器具制作出来的。“咖啡”啡豆干重0.2%~10%,咖啡因占2%~8%左右。绿原
(cofe)一词源自埃塞俄比亚的一个名叫卡法(kafa)酸足一类与人类健康密切村关的生理活性物质,其中
基金项日:国家国际科技合作专项(S20137R0319)
以5-咖咔酰奎尼酸(5-0- caffeoylquinic acid,5-CQA
作者简介:杨清山(1985-),男(汉),工程师,学土,研究方向:食品分为主要成分。现代药理学研究表明,録原酸类化合物
析和检测
只有抗氧化、抗病毒、抗癌等多种作用,同时对高血脂、
通信作者:高伟,博上,高级工程师,研究方向:大然产物提取。
高血压和动脉硬化硬化具有一定抑制作用2到。咖咔因