[1]张萌萌,吴纯洁.花椒HPLC指纹图谱建立及指标性成分的测定[J].中国调味品,2019,(03 ):152-155.
 Establishment of HPLC Fingerprint of Z. bungeanum and Determination of Main-Components[J].CHINA CONDIMENT,2019,(03 ):152-155.
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花椒HPLC指纹图谱建立及指标性成分的测定()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
152-155
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Establishment of HPLC Fingerprint of Z. bungeanum and Determination of Main-Components
作者:
张萌萌吴纯洁
文献标志码:
A
摘要:
本研究采用HPLC法建立多批次花椒指纹图谱,并测定其主要成分含量。指纹图谱的色谱条件为Wondasil C18(250 × 4.6 mm,5 μm)色谱柱,乙腈-水梯度洗脱,检测波长268 nm,柱温30 ℃,流量0.8 mL/min。以其指纹图谱为特征,进行相似度和聚类分析。指纹图谱确定了12个共有峰,所有样品的相似度均大于0.9,表明各产地花椒具有较好的一致性;当类间距离为10时,16批次花椒样品被分成3大类;花椒的2个主要成分羟基-α-山椒素的含量在0.323% ~ 1.570%,羟基-β-山椒素的含量在0.03% ~ 0.622%。花椒样品各批次间指纹图谱和主要成分含量均有一定的差异。建立的花椒HPLC指纹图谱及主要成分含量测定方法可为花椒食品质量控制和评价提供科学依据。
Abstract:
The fingerprint of Zanthoxylum bungeanum was established using HPLC method, and the content of major compound was determined. The chromatographic conditions of fingerprint were as follows: Wondasil C18 column (250 × 4.6 mm, 5 μm) , elution with acetonitrile-water gradient, detection 268 nm, temperature 30 °C and flow rate 0.8 mL/min. The similarity and cluster analysis were conducted characterized by fingerprints. The results of fingerprints identified 12 common peaks, and the similarity of various batches of Z. bungeanum was all reached 0.9; all samples were divided into 3 categories by cluster analysis when the distance between groups is 10; the contets of the main component hydroxy-α-sanshool were 0.323% ~ 1.570% and hydroxy-β-sanshool were 0.03% ~ 0.622%. There were some differences in fingerprints and main components between the batches of pepper samples, which was related to growing area. The HPLC fingerprint of Z. bungeanum is simple and fast, and the fingerprint and content determinaton provide a scientific basis for the quality control and evaluation of Z. bungeanum
更新日期/Last Update: 2019-05-20