食品工业科技Issue(12)：452-454,3.
HPLC内标法同时测定十三香中胡椒碱和6-姜酚的含量
Simultaneous determination of piperine and 6-gingerol in condiment by HPLC internal standard method
摘要
Abstract
The content of piperine and 6-gingerol in condiment were investigated by RP-HPLC with Diamonsil column（C18,5μm,250mm×4. 6mm）at room temperature and 280nm. The mobile phase was water-methanol（gradient elution）with flow rate of 1mL/min. The 6-gingerol oxime was used as the internal standard. There was no distinct difference between the external standard method and internal standard method . The result showed that the linear range of piperine was 5～160μg/mL,while 6-gingerol and 6-gingerol oxime were 20～640μg/mL. The correlation coefficient were 0. 9995,0. 9997 and 0. 9995,respectively. This condiment contained 20. 23mg/g piperine and 4. 33mg/g 6-gingerol. These results concluded that the method had no need to make standard curve duplicatly and can detect piperine and 6-gingerol simultaneously.关键词
胡椒碱/姜酚肟/姜酚Key words
pipperjine/6-gingerol/6-gingerol oxime分类
轻工纺织引用本文复制引用
林先哲,郭墨婷,吴珍菊,吕梦莎,黄雪松..HPLC内标法同时测定十三香中胡椒碱和6-姜酚的含量[J].食品工业科技,2011,(12):452-454,3.基金项目
广东省高校科技成果产业化项目 （）
农业部公益项目 （）
