中国酿造2024,Vol.43Issue(3) :229-233.DOI:10.11882/j.issn.0254-5071.2024.03.037

高效液相色谱法测定人参保健酒中11种人参皂苷含量

Determination of 11 ginsenosides in ginseng health wine by HPLC

胡杨 李先芝 毛琼丽 刘洋 严玲 朱艳 石豪
中国酿造2024,Vol.43Issue(3) :229-233.DOI:10.11882/j.issn.0254-5071.2024.03.037

高效液相色谱法测定人参保健酒中11种人参皂苷含量

Determination of 11 ginsenosides in ginseng health wine by HPLC

胡杨 1李先芝 2毛琼丽 1刘洋 1严玲 1朱艳 1石豪1
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作者信息

  • 1. 劲牌有限公司,湖北黄石 435100
  • 2. 劲牌有限公司,湖北黄石 435100;劲牌有限公司 中药保健食品质量与安全湖北省重点实验室,湖北黄石 435100
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摘要

该研究建立了高效液相色谱法(HPLC)同时测定人参保健酒中11种人参皂苷(人参皂苷Rg1、Re、Rf、Ra2、Rb1、Rc、Ra1、Ro、Rb2、Rb3、Rd)的方法.采用Agilent SB C18色谱柱(4.6 mm×250 mm,5 μm),以乙腈-0.1%磷酸为流动相梯度洗脱,流速1.0 mL/min,柱温28 ℃,人参皂苷的检测波长203 nm,进样量10 μL的条件进行测定.结果表明,11种人参皂苷在各自浓度范围内线性关系良好(R2≥0.999 9),检出限在1.52~3.03 mg/L,定量限在4.59~9.18 mg/L,该方法精密度试验、稳定性试验、重复性试验结果相对标准偏差(RSD)均小于5%,平均加标回收率95.39%~101.96%,RSD为0.07%~2.46%.该方法操作简单,准确度高,重复性好,可用于人参保健酒中11种人参皂苷含量测定.

Abstract

In this study,a high performance liquid chromatography(HPLC)method was established for the simultaneous determination of 11 ginsenosides(ginsenoside Rg1,Re,Rf,Ra2,Rb1,Rc,Ra1,Ro,Rb2,Rb3,Rd)in ginseng health wine.Using Agilent SB C18 column(4.6 mm×250 mm,5 μm),with acetonitrile-0.1%phosphoric acid as mobile phase gradient elution,flow rate 1.0 ml/min,column temperature 28 ℃,the detection wavelength of gin-senoside was 203 nm,and the injection volume was 10 μl.The results showed that 11 ginsenosides all had good linear relationship in their respective concentration range(R2≥0.999 9).The limits of detection were 1.52-3.03 mg/L,and the limits of quantitation were 4.59-9.18 mg/L.The relative standard deviation(RSD)of precision test,stability test and repetition test was less than 5%.The average recovery rate was 95.39%-101.96%,RSD was 0.07%-2.46%.The method had the advantages of simple operation,high accuracy and good repeatability,and could be used for the determination of 11 ginsenosides in ginseng health wine.

关键词

人参保健酒/人参皂苷/高效液相色谱法

Key words

ginseng health wine/ginsenoside/high performance liquid chromatography

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基金项目

湖北重点研发计划(2020BBA050)

出版年

2024
中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
参考文献量26
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