高效液相色谱法测定北五味子有机酸含量

Determination of organic acids in Schisandra chinensis by HPLC

摘要: 采用高效液相色谱法确定北五味子中主要有机酸,通过反相色谱法和离子排斥色谱法分离效果比较,选择阳离子交换色谱柱作为北五味子有机酸分析柱,确定北五味子中主要有机酸为苹果酸、柠檬酸、莽草酸,其中莽草酸在北五味子中首次发现。通过条件优化,确定离子排斥色谱分离有机酸的最佳条件为,色谱柱:阳离子交换色谱柱Shim-packSCR.102H（8.0mmi.d.×300mm）;流动相:0.1%磷酸水溶液;流速0.8mL/min,柱温45℃;进样量:10μL;检测波长:210nm。检测结果:北五味子鲜果中,柠檬酸含量为3.26%±0.06%,苹果酸为1.13%±0.04%,莽草酸为0.53%±0.01%。

Abstract: The main organic acids of Schisandra chinensis were determinate by high performance liquid chromatography, choosing cation exchange column Shim-pack SCR.102H (8.0mm i.d.×300mm) as analytical column of Schisandra chinensis organic acids compared with Agilent ZOBAX×SB-C18 (250mm×4.6mm, 5μm) column.Mobile phase was 0.1% H3PO4 with flow rate of 0.8mL/min at 45℃.Detection wavelength was 210nm.The injection volume was 10μL.The main organic acids of Schisandra fresh fruit are malic acid, citric acid and shikimic acid which was first found in Schisandra chinensis, and the citric was (3.26±0.06) g/100g, malic acid was (1.13±0.04) g/100g, shikimic acid was (0.53±0.01) g/100g.