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Studies On The Determination Of Active Ingredients In Function Foods

Posted on:2006-02-28Degree:MasterType:Thesis
Country:ChinaCandidate:S Y LiFull Text:PDF
GTID:2121360152981323Subject:Analytical Chemistry
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With the development of the society and the growth of economy, there is a new concept of foods. People is no longer satisfied with food to fill the stomach, they want to prevent disease and strengthen their body, improve the life quality as well as prolong the life span. Faced with the more and more "civilization disease" caused by excessive nutrition, people pay more attention to their health. Under this circumstance, function food emerges as a kind of special food to meet this and become popular soon. Function food is a sort of special food between food and medicine, which has one or more special functions for specific people, but not cure disease. Functional ingredient is the key of the function food, also the important factor to evaluate the quality, therefore, the detection of active ingredients become an important sector of the research and development of new function food. To find out the active ingredient and establish the detection methods are the most important to the development of new functional food. But, at present, most of the function foods which especially involve in Chinese herb extracts have no standard detection method of. the active ingredients. It is difficult to carry out quality control of those products. In this study, we developed a set of rapid and accurate HPLC methods to detect several active ingredients which have no standard method before. Their experiments condition and parameter have been optimized. It is composed of four parts: the method to detect ginsenoside Rbl and Jujuboside A simultaneously; the method to detect Barbaloin; the method to detect Arctiin; the method to detect Paeoniflorin.; Ginsenoside Rbl and Jujuboside A can be detected simultaneously by C18 chromatographic column using acetonitrile:water (30:70) as mobile phase at 203nm. The detection range ofJujuboside A and Ginsenoside Rbl is 0.0034~0.34mg/ml,0.0037-0.37mg/ml respectively.' The related coefficient is 0.99998 and 0.99970; detection limit is 1.0ug/ml and 1.5ug/ml; RSD is 3.9% and 3.7%.The recovery rate of Jujuboside A is 98.8%~103%; the recovery rate of Ginsenoside Rbl is 98.9%~101%Arctiin can be detected by Waters C18 Symmetry column using methanol:water (40:60) as mobile phase with flow rate of 0.8ml/min at 230nm or 280nm.When the wavelength is 230nm, the arctiin is in good relative to peak area from 0.025ug to 5.0ug, the linear equation is Y=2553379X-53796, the related coefficient is 0.9998; When the wavelength is 280nm, the arctiin is in good relative to peak area from 0.05ug to 5.0ug, the linear equation is Y=931666X-39844, the related coefficient is 0.9999. When the ratio of signal to noise is 2, the detection limit is 0.8ng and 3ng at 230nm and 280nm respectively. The recovery rate is 94.6%-105%(230nm), 99.2%-104%(280nm); therelative standard deviation is 1.07%(230nm,n=9) and 1.12%(280nm,n=10).Barbaloin can be detected by Waters C18 Symmetry column using methanol:water (50:50) as mobile phase with flow rate of l.Oml/min at 298nm. The linear equation is Y=-9199+1664396X (ug), the detection limit is 0.002ug(S/N=2). The average recovery rate is between 99.0% and 101.9%.Paeonifiorin can be detected by Waters C18 Symmetry column using, methanol:water (30:70) as mobile phase at 233nm. The detection limit is 0.002ug", RSD is 1.99%, the average recovery rate is between 95.6% and 104.0%.
Keywords/Search Tags:HPLC, FUNCTION FOOD, Ginsenoside Rb1 and Jujuboside A, Arctiin, Barbaloin, Paeonifiorin
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