摘要
建立了高效液相色谱(HPLC)法测定大蒜中蒜氨酸含量的方法。色谱条件为:Eclipse XDB-C18色谱柱(250mm×4.6mm,5.0μm);流动相A-水溶液,B-甲醇,95%B等度洗脱;检测波长214nm。对四川省甘孜州种植的红七星、道孚、金蒜一号、曲Ⅰ4个大蒜品种进行测定,并与市售大蒜和市售独头蒜进行比较。该方法重复性好(RSD=1.95%),稳定性好(RSD=0.90%),精密度高(RSD=0.36%),加标回收率较好(RSD=5.4%)。结果表明,红七星中蒜氨酸含量最高,为3.67%;道孚、金蒜一号、曲Ⅰ中蒜氨酸含量较接近,均在1.70%~1.80%;市售独头蒜中蒜氨酸含量为2.44%;市售大蒜蒜氨酸含量最低,仅为1.58%。
We established a high performance liquid chromatography（HPLC） method for the determination of the content of alliin from garlic. The chromatographic conditions were as follows, an Eclipse XDB-C18 column （250 mm×4.6 mm,5.0 μm） ,mobile phase A was water,mobile phase B was methanol, 95 %B isocratic elution, and the detection wavelength was 214 nm. We determined the alliin contents in four kinds of garlics, namely Hong qixing ,Daofu,Jinsuan 1 ,and Qu I ,which were planted in Garze of Sichaun Province. We also compared their alliin contents with the common garlic and single garlic purchased in market. The method was of good repeatability（RSD= 1.95%）, good stability （RSD = 0. 90%）, high precision （RSD= 0.36%）, and good adding standard recovery（RSD= 5.4%）. Among the four kinds of garlics, Hong qixing garlic had the highest alliin content of 3.67%. The contents of alliin in Daofu, Jinsuan 1, and Qu I garlics were closer, and the contents ranged from 1.70% to 1.80%. The single garlic contains 2.44% alliin. The common garlic contains the lowest alliin of 1.58%.
出处
《化学与生物工程》
CAS
2017年第9期67-70,共4页
Chemistry & Bioengineering
基金
四川省财政创新能力提升工程
四川省农科院条件建设专项-院人才项目
作者简介
夏陈（1983-），男，四川成都人，助理研究员，研究方向：功能食（药）品，E-mail：154541462@qq．com；
通讯作者：朱永清，副研究员，E-mail：137124551@qq．com
