Study on the fingerprint of Black tomato concentrated sauce and quantitative analy-sis of 7 compounds by HPLC
Objective To establish high performance liquid chromatography(HPLC)fingerprint for Black tomato concentrated sauce,and to determine the contents of gallic acid,chlorogenic acid,ferulic acid,resveratrol,quercetin,luteolin and kaempferol. Methods The HPLC analysis was performed on an Intersil C18(250 mm×4.6 mm,5 μm)column.The mobile phase was a mixture of acetonitrile and 1.0 g·L -1phosphoric acid solution in a gradient elution mode.The flow rate was 0.8 mL·min-1,the detec-tion wavelength was 280 and 325 nm,and the column temperature was set at 30 ℃.Results Under the HPLC conditions,the char-acteristic fingerprint of Black tomato concentrated sauce was composed of 30 chromatographic peaks through the chromatographic fingerprint similarity evaluation system(2004A)analysis,and the overall similarity was from 0.972 to 0.995.The average con-tents of gallic acid,chlorogenic acid,ferulic acid,resveratrol,quercetin,luteolin and kaempferol were 10.93,72.20,0.20,4.96, 17.06,20.20 and 0.16 μg·g -1,respectively,with RSDs 0.87%,1.13%,1.87%,0.71%,0.88%,0.99% and 1.71% respective-ly,in 10 batches of Black tomato concentrated sauce.Conclusion The fingerprint and content determination methods are simple,ac-curate and have a good repeatability,which provides a scientific method for the quality control of this product.
Black tomato concentrated saucechlorogenic acidresveratrolHPLCfingerprint
NETL
NSTL
万方数据
维普
