Determination Of Carbohydrates In Chinese Jujube By Using HPLC

The determination of carbohydrate in Chinese date was studied by means of High Performance Liquid Chromatography (HPLC). The jujube was dried, smashed first, and extracted by ethanol. The extraction includes the single sugar and oligosaccharide, which can be inputted directly to the HPLC. The remnant of extraction including the polysaccharide was hydrolyzed, neutralized and concentrated. After constant volume, the hydrate was inputted into chromatographic column. The system of chromatography includes the high-press constant-current pump, which was produced by Dalianyilite Company, in china, and refractive index detector, which is Waters 450. the chromatographic column is HYDERSIR-NH2 produced by Dalianyilite Company. The temperature in column and detector are 35? and 35? respectively. The flowing phase is CH3CN:CH3COOC2H5:H2O=60:25:15. The velocity of flow is 0.6mL/min. The input volume is 10 L. The result show that the stability of galactose, fructose, rhamnose, xylose, arabinose, glucose, surose and mannose are 3.19%, 0.75, 5.13%, 0.897%, 1.74%, 2.21%, 2.34% and 4.11% respectively. The coefficient of recovery of rhamnose, xylose, arabinose, fructose, mannose, glucose, galactose and surose are 96. 2%, 99.3%, 97.0%, 110%, 97.5%, 97.0%,, 110%, 110% respectively. The linear equation and correlation coefficient of rhamnose are Y=-3.87E-4+7.57E-5X and 0.995, xylose are Y= 1.40E-5 + 8.67E-5X, and 0.996, arabinose are Y=-1.24E-5+1.23E-4X, and 0.991, fructose are Y=-2.78E-4+7.20E-5X, and 0.997, mannose are Y=-1.98E-4+9.77E-5X, and 0.999, glucose are Y=-1.75E-4+6.15 E-5X, and 0.999, galactose are Y=1.91E-4+4.10E-5X, and 0.999, and surose are Y= 5.61E-5 +6.60E-5X, and 0.999, respectively. Using the method to determinate the sugar in the jujube during the growth of jujube, we can find the content of sugar change. Especially in children age, white-ripe, half-ripe and whole ripe, the sugar change evidently. The content of galactose, fructose and glucose is relatively high in children age, and the oligosaccharides become high after while-ripe, but the galactose, fructose and glucose become relatively low in white ripe.