摘要
目的:建立同时测定桑椹中白藜芦醇(Res)和白藜芦醇苷(PD)的HPLC方法,探索Res和PD在桑椹成熟过程中的变化规律,以及两者在不同品种中的含量差异。方法:phenomenex C18色谱柱(150mm×4.6mm,4μm),甲醇-水为流动相梯度洗脱,检测波长305nm,流速0.8mL/min,测定处于不同成熟期的红果2号桑椹以及红果1号、西农1号、嘉陵30号1系、嘉陵30号2系成熟桑椹的Res和PD含量。结果:Res在进样量0.5～50μg/mL、PD在2～100μg/mL范围内均呈良好的线性关系,加标回收率分别为99.0%、98.28%,RSD分别为3.86%、1.18%;在桑椹发育全程中PD的含量始终高于Res,桑椹中的Res和PD含量均为红果中期最高,紫果时下降;5个桑椹品种中,西农1号红果的总白藜芦醇含量最高,达94.5μg/g。结论:该方法能快速准确地测定Res和PD的含量;桑椹不论红果还是紫果,白藜芦醇含量均较高,其最佳采摘期为红果刚转紫时。
An analytical method was established to determine the contents of resveratrol （Res） and polydatin （PD） in mulberry using HPLC with phenomenex C18 column （150 mm × 4.6 mm,4μm） based on gradient elution with MeOH/H2O at a rate of 0.8 mL/min and detection at 305 nm.The method exhibited good linearity over concentration ranges from 0.5 to 50μg/mL for Res and from 2 to 100 μ g/mL for PD.The mean recoveries （n = 3） for Res and PD at 3 spike levels were 99.0% and 98.28%,respectively,with corresponding RSDs of 3.86% and 1.18%.The content of PD was always higher than that of Res throughout the whole maturation phase.Both compounds reached their separate maximum levels in mid-red period;however,a slight reduction was observed in the purple period.Meanwhile,Xinong 1 had the highest level of total Res （original Res plus Res derived from hydrolyzed PD）,reaching up to 94.5μg/g.Therefore,mulberry is rich in Res and the best harvest time should be the initial period of fruit color change from red to purple.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期241-244,共4页
Food Science
