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目的建立用HPLC法检测岩白菜中没食子酸含量的方法,并探索岩白菜中没食子酸的积累动态。方法使用Agilent Hypersil ODS(4.6mm×250mm,5μm)色谱柱,以甲醇-0.1%磷酸水溶液为流动相,采用梯度洗脱技术,流速1.0ml·min-1,检测波长274nm,柱温30℃。结果比较了5个不同部位的没食子酸含量,其由高到低的顺序是:叶片>叶柄>茎叶结合部>根状茎>根系。测定了7个不同采收时期的幼叶、成熟叶和老叶的没食子酸含量,三者的积累高峰分别是4月29日、6月29日和夏秋季。结论叶片是合成和积累没食子酸的主要器官,夏季是采收岩白菜中没食子酸的最佳时期。
Objective To establish a method for the determination of gallic acid in rock cabbage by HPLC and to explore the accumulation of gallic acid in rock cabbage. Methods The mobile phase consisted of a mobile phase of methanol-0.1% phosphoric acid with an Agilent Hypersil ODS column (4.6 mm × 250 mm, 5 μm) with gradient elution at a flow rate of 1.0 ml · min-1 and a detection wavelength of 274 nm at a column temperature of 30 ° C. The results compared the content of gallic acid in five different parts. The order from high to low was leaf> petiole> stem-leaf junction> rhizome> root system. The gallic acid content of young leaves, mature leaves and old leaves of seven different harvesting times were determined. The peak of accumulation of the three was April 29, June 29, and summer and autumn. Conclusion Leaf is the main organ for the synthesis and accumulation of gallic acid. Summer is the best time to recover gallic acid in Brassica campestris.