HPLC (high performance liquid chromatography) method for synchronously detecting five polyphenols in apples and distinguishing varieties

Abstract

The invention discloses an HPLC (high performance liquid chromatography) method for synchronously detecting five polyphenols in apples and distinguishing varieties. The method comprises the following steps: removing the core of an apple; adding ascorbic acid; preventing browning by virtue of an ultrasound, nitrogen protection or heating method after the core is crushed; adding a methanol-water solution or ethyl acetate for ultrasonic extraction; collecting the supernatant and extracting once again; combining the supernatants; and performing HPLC detection. Chlorogenic acid and rutin are used as target compounds for distinguishing seven varieties of apples according to content analysis of the measured five polyphenols of different varieties and different regions. The method disclosed by the invention has the advantages that the five polyphenols are separated and measured simultaneously and rapidly by virtue of PHLC, and the purpose of distinguishing different apple varieties is achieved; the pre-processing of the method is simple; the cost is low; the measurements can be performed simultaneously; and the distinguishing for different apple varieties is realized.

Description

technical field [0001] The invention relates to a method for detecting five kinds of polyphenols in apples, in particular to the establishment of a method for identifying different varieties by using the detected content of polyphenols. Background technique [0002] Polyphenols are a general term for substances with benzene rings and multiple hydroxyl chemical structures, including flavonoids, tannins, phenolic acids, and anthocyanins. Generally, as a secondary product in growth metabolism, it is widely present in plant tissues, and it plays a role in the growth and regulation of plants, the induction of gene expression, signal transduction, the absorption of ultraviolet radiation, biological nitrogen fixation, and the formation of flavor during fruit and vegetable processing. , color changes (such as browning), turbidity and precipitation of fruit and vegetable beverages, etc. have certain influences. Among them, gallic acid, chlorogenic acid, caffeic acid, protocatechuic ...

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Problems solved by technology

Domestic regional variety identification mainly focuses on the rapid characterization of tobacco leaves by direct point spray ion trap mass spectrometry (Liu Wei et al., 2008) or the identification and characterization of different varieties or different regions of Chinese medicinal materials by using fingerprints, while the identification and characterization of apples The research on variety identification, especially the research on variety identification by polyphenol content is rarely reported

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