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高效液相色谱法测定红茶菌中的功能因子

Analysis of functional factors in Kombucha by reverse phase high performance liquid chromatography

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建立了一种利用高效液相色谱法同时分析红茶菌中2种主要功能因子(D-葡萄糖二酸1,4内酯和D-葡萄糖二酸)的方法。采用AgilentSB-Aq色谱柱(4.6mm×250mm,5μm),色谱条件:流动相为0.025mol/LKH2PO4(pH2.5),流速0.5mL/min,柱温30℃,进样量10μL,紫外检测波长为210nm。在此检测条件下,红茶菌中的2种主要功能因子能够得到较好分离,回收率为99.7%~102.3%,RSD〈3%,精密度较高,重现性较好。
A method for simultaneous determination of 2 functional factors(D-Saccharic acid 1,4 lactone and D-Saccharic acid)in Kombucha by reverse phase high performance liquid chromatography was developed. Agilent SB-Aq column(4.6 mm×250 mm, 5 μm) was used at 30 % and mobile phase was 0.025 mol/L KH2PO4(pH2.5) with flow rate of 0.5 mL/min. Detection wavelength was 210 nm. Sample size was 10 μL. The relative standard deviations were lower than 3%, and the recoveries were 99.7% to 102.3%.

HPLCKombuchaD-Saccharic acid 1,4 lactoneD-Saccharic acid

张红、籍保平、吴薇

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中国农业大学工学院,北京100083

中国农业大学食品学院,北京100083

高效液相色谱法 红茶菌 D-葡萄糖二酸1,4内酯 D-葡萄糖二酸

2012

食品科技
北京市粮食科学研究所

食品科技

北大核心
影响因子:0.622
ISSN:1005-9989
年,卷(期):2012.(7)
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