在Roselle酒杯中定量化和稳定性分析安东素,基酸和黄酸
Meng-Yao Hu1, Dan Yang1, Hai-Xia Xu1
1Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China. zhqf619@126.com.
Analytical methods : advancing methods and applications
|February 17, 2026
概括
这项研究开发了一种HPLC方法来分析Roselle酒杯.
科学领域:
- 分析化学 分析化学
- 植物化学 植物化学
- 食品科学 食品科学 食品科学
背景情况:
- 罗塞尔 (Hibiscus sabdariffa) 葡萄杯含有丰富的生物活性化合物.
- 准确量化这些化合物对于质量控制和研究至关重要.
- 以前的分析方法可能缺乏对关键植物化学物质的同时检测能力.
研究的目的:
- 开发和验证一种高性能液体染色学 (HPLC) 方法,用于同时分析罗塞尔杯中的安托西亚宁,原酸和黄类化合物.
- 为了优化这些类化合物的提取条件.
- 为了确定提取的化合物的稳定性.
主要方法:
- 对九种目标分析物的同时HPLC方法的开发:delphinidin-3-O-sambubioside,cyanidin-3-O-sambubioside,三种咖啡基酸, rutin,myricetin,quercetin和kaempferol.
- 方法验证包括校准曲线,稳定性和恢复测试.
- 优化不同的化合物类别的提取溶剂 (水与乙醇-水).
- 对来自不同来源的六个Roselle样本进行定量分析.
主要成果:
- 在九种分析物中,HPLC方法显示了高恢复率 (90.6%116.0%).
- 水有效地提取了酸和酸氨酸,而乙醇水溶液对黄类是最佳的.
- 总酸含量从3.65到13.81毫克D3SEg-1不等,总酸从4.52到6.32毫克g-1不等.
- 分析样本中的黄酸含量一般较低.
- 在高温和性条件下,Roselle的安托西亚宁表现不稳定,而基酸则更稳定.
结论:
- 一种经过验证的HPLC方法可以同时量化Roselle杯中的关键植物化学物质.
- 优化的提取策略对于最大限度地提高特定类化合物的产量至关重要.
- 了解反素和基酸的稳定性对于加工和储存Roselle产品至关重要.
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