成都大学学报：自然科学版2012，Vol.31Issue(3)：215-217,3.
不同产地青果中没食子酸含量的比较研究
Comparative Study of Gallic Acid Content in Fructus Canarii from Different Producing Areas
摘要
Abstract
The high performance liquid chromatographic(HPLC) approach was adopted to determine the content of gallic acid in fructus canarii for 26 samples from different producing regions. The experiment was performed on a Thermo Hypersil BDS C18 column, eluted with mobile phase consisting of methanol-0.1% and phosphoric acid solution (5:95) at the flow rate of 1.0 mL-min-1. The detection wavelength was 254 nm, and the column temperature was set at 30 ~C. The experimental results indicate that there is significant difference in the gallic acid content in fructus canarii from different producing areas. Fructus canarii from Hejiang, Sichuan province has the highest content(2.293 nag-g-l), followed by that from Fujian province, and the others' contents are all higher than 1.0 rng·g-1 . While even from the same area,the content may have some differences due to different varieties and harvest times.关键词
青果/不同产地/没食子酸/高效液相色谱法Key words
fructus canarii/different producing areas/gallic acid/HPLC分类
中医学引用本文复制引用
廖婉,黄金珠,王继森,徐晓秋,游宇,傅超美..不同产地青果中没食子酸含量的比较研究[J].成都大学学报：自然科学版,2012,31(3):215-217,3.基金项目
四川省教育厅重点科研项目一功能性保健饮料研制（092：207）资助项目. （）
