摘要
目的:研究不同产地和品种的木瓜及其酒制品中齐墩果酸和熊果酸的含量。方法:采用HPLC法,Agilent SB-C18(4.6mm×250mm,5um);流动相:乙腈:磷酸缓冲盐(pH=6.8)70:30;流速:1.0mL.min-1;检测波长:207nm;柱温:25℃。结果:齐墩果酸在11.48～149.24μg.mL-1范围内(r=0.999 9)线性关系良好,熊果酸在8.03～104.42μg.mL-1范围内(r=0.999 8)线性关系良好。齐墩果酸和熊果酸回收率分别为98.98%和98.04%,RSD为2.45%和2.18%(n=6)。结论:不同产地和品种木瓜中齐墩果酸和熊果酸含量存在差异,酒制后含量有上升趋势,使用中应控制木瓜质量。
Objective：To study the content of olennolic acid and ursolic acid in Fructus Chaenomelis and its wine processing products.Methods：Stationary phase was Agilent SB-C18（4.6mm×250mm,5um） with the column temperature of 25℃.The mobile phase composition was acetonitrile-phosphoric acid buffer salts（pH=6.8）（70∶ 30）.The flow rate was 1.0mL·min-1.Detection wavelength was 207nm.Results：The olennolic acid had a good linearity relationship（r=0.999 9,n=7） between11.48~149.24μg·mL-1.The ursolic acid had a linear range between 8.03~104.42μg·mL-1 with r=0.9998（n=7）.The average recovery of olennolic acid was 98.98% with RSD of 2.45%,the ursolic acid was 98.04% with RSD of 2.18%.Conclusion：The content of olennolic acid and ursolic acid were vary with the producing area and variety of Fructus Chaenomelis.After wine processing,the content of olennolic acid and ursolic acid were raised.
出处
《中华中医药学刊》
CAS
2011年第10期2194-2196,共3页
Chinese Archives of Traditional Chinese Medicine
关键词
木瓜
HPLC法
齐墩果酸
熊果酸
Fructus Chaenomelis
HPLC
olennolic acid
usolic acid
