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刊物期号: 201712

薏米茯苓黄酒中功能性成分的测定(122)

作者: 杨祖滔1,吴天祥1,2,汤庆莉2,唐 婷1,韦冠东1,唐 雪1,万俊桃1

地址:1.贵州大学明德学院,贵州 贵阳 550025; 2.贵州大学酿酒与食品工程学院,贵州 贵阳 550025
摘要 以薏米、茯苓为主要原料,进行液态发酵薏米茯苓黄酒的实验,采用高效液相色谱方法对薏米茯苓黄酒中功能性成分进行定性定量分析,色谱条件为:酚类物质,Phenomenex Synergi Hydro-RP C18色谱柱(250×4.6 mm,4 μm)作为分离柱,乙腈和1 %的乙酸水作为流动相进行梯度洗脱,流速1 mL/min,紫外检测波长280 nm;薏苡素,SinoChrom ODS-BP C18色谱柱(250×4.6 mm,5 μm)作为分离柱,乙腈和水作为流动相进行梯度洗脱,流速1 mL/min,紫外检测波长235 nm;茯苓酸,SinoChrom ODS-BP C18色谱柱(250×4.6 mm,5 μm)作为分离柱,乙腈和磷酸水作为流动相进行梯度洗脱,流速0.9 mL/min,紫外检测波长203 nm 。结果表明,方法的检出限为0.202~0.337 mg/L,回收率均在87.10 %~100.79 %,相对标准偏差为0.47 %~2.63 %之间。
关键词 黄酒; 薏米; 茯苓; 功能性; 高效液相色谱
中图分类号: TS262.4;TS261.4;TS261.7 文献标识码: A 文章编号: 1001-9286(2017)12-0122-08

英文标题: Determination of Functional Components in Coixseed & Poria Yellow Rice Wine

英文作者: YANG Zutao1,WU Tianxiang1,2,TANG Qingli2,TANG Ting1,WEI Guandong1,TANG Xue1 and WAN Juntao1

英文地址: 1.Mingde College, Guizhou University, Guiyang,Guizhou 550025;2.School of Liquor-making and Food Engineering, Guizhou University, Guiyang,Guizhou 550025, China

英文摘要 In this study, coixseed and poria were used as raw materials to produce yellow rice wine through liquid-state fermentation. Quantitative and qualitative analysis of the functional components in the produced yellow rice wine was performed by HPLC. The chromatographic conditions were as follows: for phenolic compounds, a C18 column of Phenomenex Synergi Hydro-RP (250×4.6 mm, 4 μm) was used for the separation, the mobile phase was 1 % acetic acid aqueous solution and acetonitrile, gradient elution at a flow rate of 1.0 mL /min, the detection wavelength was 280 nm; for coixol, a C18 column of SinoChrom ODS-BP (250×4.6 mm, 5 μm) was used as the separation column, the mobile phase was composed of a mixture of acetonitrile and water at a flow rate of 1 mL/min, and the ultraviolet detection wavelength was 235 nm; for poria acid, a C18 column of SinoChrom ODS-BP (250×4.6 mm, 5 μm) was used as the separation column, the mobile phase was 0.1 % phosphoric acid aqueous solution and acetonitrile, gradient elution at a flow rate of 0.9 mL/min, the wavelength was 203 nm. The results showed that the detection limit was 0.202~0.337 mg/L, and the recoveries ranged from 87.10 % to 100.79 %, and the relative standard deviation was between 0.47 and 2.63.
英文关键词 yellow rice wine; coixseed; poria; function; high performance liquid chromatography
      

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