摘要
目的针对红花椒的麻味物质构成特征建立红花椒的高效液相指纹图谱。方法采用Diamonsil C_(18)色谱柱(250 mm×4.6 mm,5μm)进行梯度洗脱,流动相为甲醇-水系统,检测波长为268 nm,建立指纹图谱并对谱图进行相似度分析。通过高效液相色谱-质谱联用法(HPLC-MS)对共有指纹峰进行分析定性。结果建立了红花椒HPLC特征指纹图谱,确定13个共有峰,共有峰相对保留时间的相对偏差较小,均小于5%,相似度良好,HPLC-MS定性结果显示可知共有峰大部分为麻味物质。结论该分析方法简便、快速,且指纹图谱反映了红花椒麻味物质的主要构成特征,为红花椒的鉴定和质量评价提供了科学依据。
Objective To establish high performance liquid chromatography（HPLC） chromatographic fingerprints of Zanthoxylum bungeanum.Methods The analysis was carried out on a Diamonsil C_（18） column（250 mm×4.6 mm,5 μm）,with the mobile phase of methanol and water at 268 nm.The similarity was analyzed by ＇Similarity Evaluation System for Chromatographic Fingerprint of Chinese Materia Medica 2004A＇.The spicy components of Zanthoxylum bungeanum were tentatively identified by HPLC-MS.Results The HPLC fingerprint of Zanthoxylum bungeanum has been established.A total of 13 common peaks were characterized and11 of them were spicy compounds.The values of similarity evaluation were lower than 5%.The HPLC fingerprint comprehensively reflected the information of spicy components of Zanthoxylum bungeanum.Conclusion It is a simple and rapid approach for the identification and quality control of Zanthoxylum bungeanum which provides the scientific basis for the identification and quality evaluation of Zanthoxylum bungeanum.
出处
《食品安全质量检测学报》
CAS
2016年第3期1138-1144,共7页
Journal of Food Safety and Quality
关键词
红花椒
高效液相色谱法
指纹图谱
麻味物质
Zanthoxylum bungeanum
high performance liquid chromatography
fingerprint
spicy components
