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| 市售牛蒡制品中绿原酸含量测定 |
| Determination of chlorogenic acid content in commercially available burdock products |
| 投稿时间：2019-03-11 修订日期：2019-04-02 |
| DOI： |
| 中文关键词: 牛蒡；绿原酸；高效液相色谱法 |
| 英文关键词: burdock; chlorogenic acid; high performance liquid chromatography (HPLC) |
| 基金项目:济宁市科技发展计划项目（2016-56-96）；济宁医学院青年教师科研扶持基金（JY2016KJ030Y, JYFC2018KJ032） |
| 作者 | 单位 | 邮编 | | 李茜* | 济宁医学院公共卫生学院 | 272067 |
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| 中文摘要: |
| 目的 测定牛蒡及其加工制品中的绿原酸含量，了解加工对绿原酸含量的影响。方法 将牛蒡及其制品（牛蒡酱、牛蒡酒、牛蒡咸菜、牛蒡胶囊和三种牛蒡茶）预处理后，采用70%甲醇溶液提取其中绿原酸，高效液相色谱法测定绿原酸含量。 结果 经测定，牛蒡中绿原酸含量为7.57g/kg，牛蒡胶囊2.32×10-3g/L，牛蒡茶丝3.06g/kg，牛蒡茶片5.29g/kg，特级牛蒡茶5.96g/kg，牛蒡酱、牛蒡酒和牛蒡咸菜中均未检出。精密度试验结果RSD=0.66%，稳定性试验结果RSD=1.06%，重复性试验结果RSD=0.72%，回收率试验结果回收率为99.2%，RSD=1.14%。 结论 试验测得牛蒡中绿原酸的含量最高，各种加工制品中绿原酸含量均有损失。 |
| 英文摘要: |
| Objective To determine the chlorogenic acid content in burdock and its processed products and to understand the effects of processing on chlorogenic acid content. Methods After pretreatment of burdock and its products(burdock sauce, burdock wine, burdock pickles, burdock capsules and three kinds of burdock tea), chlorogenic acid was extracted with 70 % methanol solution, and chlorogenic acid content was determined by HPLC. Results The content of chlorogenic acid in burdock was 7.57 g/kg, burdock capsule 2.32×10-3g/L, burdock tea wire 3.06 g/kg, burdock tea tablet 5.29 g/kg, Super burdock tea 5.96 g/kg, burdock sauce, burdock wine and burdock pickles were not detected. The precision test result RSD = 0.66 %, the stability test result RSD = 1.06 %, the repetitive test result RSD = 0.72 %, and the recovery rate test result is a recovery rate of 99.2 %, RSD = 1.14 %. Conclusion The content of chlorogenic acid in burdock was the highest, and the content of chlorogenic acid in all kinds of processed products was decreased. |
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