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:

以“贵农5号”刺梨果实为材料，在已有的高效液相色谱（HPLC）测定维生素C（Vc）方法的基础上，对提取液、提取次数、提取液保存温度及色谱条件等方面进行了改进和优化，以期筛选出从这种高含量维生素C果实中提取测定Vc含量的适宜方法。结果表明：6%的偏磷酸较之添加2 mM EDTA、1% pvpp的提取液更适合刺梨果实Vc的提取；二次提取在刺梨果实Vc提取中很有必要；8 h内，刺梨果实Vc提取液适合在4 ℃保存，如果需过夜保存，应选择-20 ℃；所选择高效液相色谱法Vc含量在40~400 μg/mL（r=0.9997）范围内呈良好的线性关系，平均回收率为101.80% (RSD=1.01%)，可用于刺梨果实及其他高Vc含量植物材料Vc的测定。

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 and1%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 roxburghi 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 roxburghi fruit and other fruits which had high level of Vc.