现代食品科技2013，Vol.29Issue(2)：397-400,4.
HPLC测定刺梨果实中维生素C含量方法的优化
An Optimized HPLC Method for Analyzing Vc Content in Rosa roxburghii Fruits
摘要
Abstract
In order to develop an optimal method for isolating and analyzing Vc in 'Guinong 5'(Rosa roxburghii Tratt.) fruits which have a high content of Vc, extracting solution, extraction times, storage temperature and chromatographic conditions were improved and optimized on the basis of former reported High Performance Liquid Chromatography(HPLC) methods. The results showed that comparing with extracting solution containing 2mMEDTA andl%pvpp, the extracting solution only containing 6%MPA was more suitable for the extraction. Secondary extraction was necessary for the extracting of Vc in Rosa rovxburghi fruits. Within 8 h, Rosa roxburghi fruit extracting solution should store at 4℃, and -20℃ was suitable for the extracting solution need to store overnight The calibration curves of Vc was in good linearity over the ranges of 40-400μg/ml (r=0.9997), and the average recovery rates was 101.80% (RSD=1.01%). Therefore the method could be used for the determination of Vc in Rosa rvxburghi fruit and other fruits which had high level of Vc.关键词
高相液相色谱/刺梨果实/维生素CKey words
HPLC/ Rosa mxburghi fruit/ Vc引用本文复制引用
王乐乐,安华明..HPLC测定刺梨果实中维生素C含量方法的优化[J].现代食品科技,2013,29(2):397-400,4.基金项目
国家自然科学基金(31060257) （31060257）
贵州省优秀科技教育人才省长专项资金项目(黔省专合字(2010)12号) （黔省专合字(2010）
贵州科技攻关项目(黔科合农G宇[2009]4003号) （黔科合农G宇[2009]4003号）
