前处理对咖啡中咖啡因高效液相色谱检测的影响
Influence of Different Pretreatment Methods on the Determination of Caffeine Content in Coffee by HPLC
王贤智 1郝淑美 1王志洪 2何飞飞1
作者信息
- 1. 云南大学农学院,云南昆明650091
- 2. 云南三标农林科技有限公司,云南昆明650302
- 折叠
摘要
[目的]分析比较几种不同的前处理方法对咖啡因含量检测的影响,筛选较优的咖啡因提取方法.[方法]以国标水提取方法为对照,研究乙醇提取、氯仿提取、超声提取和微波提取对咖啡因含量检测的影响,并对较优的提取方法进一步优化.[结果]与国标水提取方法相比,超声提取方法准确度更高,相对误差更小.进一步对超声提取的前处理时间进行优化发现:超声处理45 min以上的咖啡因提取效率与国标方法相比,没有显著差异.[结论]综合考虑咖啡因提取效率及处理时间,确定超声提取45 min为该试验最优的咖啡因提取前处理方法,该方法操作更简单、耗时更少、精密度更高.
Abstract
[Objective] To study the influence of five pretreatment methods on the determination of caffeine content by HPLC,and to screen a superior method for caffeine extraction in coffee.[Method] With national standard of water pretreatment as the control,we studied the influence of ethanol extraction,chloroform extraction,ultrasonic extraction and microwave extraction on the determination of caffeine content in coffee,and further optimized the processing time for the superior pretreatment method.[Result] Compared with national standard of water extraction method,ultrasonic extraction had higher accuracy and less relatively error.Optimization of pretreatment time of ultrasonic extraction showed that the extraction rate of caffeine by ultrasonic extraction had no significant differences with that by national standard method,when the extraction time was greater than 45 min.[Conclusion] Considering the extraction rate of caffeine and treatment time,45 min ultrasonic extraction is the optimal pretreatment method for caffeine extraction.This method is simple,accurate and needs less operation time.
关键词
咖啡/咖啡因/超声辅助提取/高效液相色谱Key words
Coffee/Caffeine/Ultrasonic-assisted extraction/HPLC引用本文复制引用
基金项目
云南省建立农科教相结合新型农业社会化服务体系试点云咖啡产品单元子项目(2014NG004)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据