【摘要】：建立了基于氨基柱的高效液相色譜分析媚麗葡萄香氣糖苷的糖基組成的方法。媚麗葡萄果皮經(jīng)提取緩沖液(0.1 mol/L Na_2HPO_4-NaH_2PO_4,pH 7.0,13%(V/V)乙醇)浸提,葡萄香氣糖苷提取物在檸檬酸-磷酸鹽緩沖液(pH 5.0)中用AR2000糖苷酶水解,釋放出糖基,經(jīng)氨基柱分離,用高效液相色譜-示差折光檢測器(HPLC-RID)分析。色譜分析條件為:柱溫35℃,RID溫度35℃,進樣量20μL,流動相為乙腈-乙酸乙酯-水(60:25:15,V/V),流速1.0 mL/min。結果表明,鼠李糖、木糖、阿拉伯糖、芹菜糖和葡萄糖在線性范圍內(nèi)線性關系良好(R~20.996),檢出限為93~123 mg/L,定量限309~409 mg/L,5 g/L各單糖的峰面積的精密度(n=10)為2.3%~6.4%;糖基樣品的各單糖加標回收率在73.8%~125.7%之間。以糖基類別劃分的媚麗葡萄各類香氣糖苷的摩爾百分比為:6-O-α-L-吡喃鼠李糖基-β-D-吡喃葡萄糖苷,4.1%~6.1%;6-O-β-D-吡喃木糖基-β-D-吡喃葡萄糖苷,2.3%~8.8%;6-O-α-L-呋喃阿拉伯糖基-β-D-吡喃葡萄糖苷,0.1%~3.9%;6-O-α-L-呋喃芹菜糖基-β-D-吡喃葡萄糖苷,5.5%~9.8%;6-O-β-D-吡喃葡萄糖基-β-D-吡喃葡萄糖苷,76.3%~86.8%。媚麗葡萄成熟過程中,各類香氣糖苷的含量及其總量與漿果成熟度之間沒有明顯的相關性。
[Abstract]:A high performance liquid chromatography (HPLC) method based on amino column was established for the analysis of glycosyl composition of aromatics glycosides. The pericarp of the grape was extracted with buffer solution (0.1 mol/L Na_2HPO_4-NaH_2PO_4,pH 7.0% (V / V) ethanol). The glucoside extract was hydrolyzed by AR2000 glucosidase in citric acid phosphate buffer (pH 5.0), and the glycosyl group was released. It was separated by amino column and analyzed by high performance liquid chromatography-differential refraction detector (HPLC-RID). The chromatographic conditions are as follows: column temperature 35 鈩，

本文編號：2347284