超高效液相色谱法测定糕点及饼干中儿茶素的含量

Detection of catechins in pastries and biscuits by ultra performance liquid chromatography

中文关键词:  超高效液相色谱法  儿茶素  茶多酚  糕点  饼干

英文关键词:ultra performance liquid chromatography  catechin  tea polyphenol  pastries  biscuits

中文摘要:

      目的 建立超高效液相色谱法(ultra performance liquid chromatography, UPLC)测定糕点及饼干中儿茶素含量的检测方法。方法 使用UPLC完成糕点及饼干中儿茶素(catechin, C)、表儿茶素(epicatechin, EC)、没食子儿茶素(gallocatechin, GC)、表没食子儿茶素(epigallocatechin, EGC)、表儿茶素没食子酸酯(epicatechin gallate, ECG)、没食子儿茶素没食子酸酯(gallocatechin gallate, GCG)和表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)等7种儿茶素类化合物的测定。最佳色谱条件为以Phenomenex Kinetex-C18 (2.1 mm×100 mm, 2.6 μm)色谱柱, 0.1%甲酸水和0.1%甲酸乙腈为流动相进行梯度洗脱, 紫外检测波长278 nm。结果 在1.0~100 mg/L范围内, 儿茶素类化合物的校正曲线方程的线性良好(相关性系数0.9941~0.9998), 检出限(limit of detection, LOD)为0.2 mg/L。糕点及饼干的加标回收率在82.2%~109%, 相对标准偏差为2.3%~ 9.3%。结论 该方法简单、快速、高效, 且回收率较高, 适用于糕点及饼干中茶多酚的检测。

英文摘要:

      Objective To establish a method for determination of catechins in pastries and biscuits by ultra performance liquid chromatography (UPLC). Methods The content of tea polyphenol, including catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG), gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG) in pastries and biscuits, were detected by UPLC. The optimum chromatographic conditions were as follows: Phenomenex Kinetex-C18 (2.1 mm×100 mm, 2.6 μm) was reverse-phase column; water (with 0.1% formic acid) and acetonitrile (with 0.1% formic acid) were as the mobile phase in gradient elution mode; and detection wavelength of ultraviolet lamp were at 278 nm. Results In the range of 1.0~100 mg/L, there were good linear relationships between tea polyphenols’ concentrations and peak areas with correlation coefficients of 0.9941~0.9998. The limits of detection were 0.2 mg/L. The recovery rates of pastries and biscuits were 82.2%~109%, with the relative standard deviations (RSDs) of 2.3%~9.3%. Conclusion This method is simple, rapid, and efficient with high recovery rate, which is suitable for determination of catechins in the cakes and biscuits.