Establishment method of hplc fingerprint of enzymatic hydrolyzate of six cloves red garlic
A technology of enzymatic hydrolysis products and fingerprints, applied in the field of natural plant analysis, to achieve the effects of easy operation, good reproducibility, and many characteristic peaks
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Embodiment 1
[0027] The method for establishing the HPLC fingerprint of the enzymatic hydrolyzate of "Liupethong" garlic in Baodi, the steps of the method are as follows:
[0028] (1) Samples, kits and instruments: Baodi "six petals red" garlic, using Agilent 1200 high performance liquid chromatography, all reagents are chromatographically pure or analytically pure;
[0029] (2) Preparation of the test solution of garlic enzymatic hydrolysis product: Weigh 20g of Baodi “Six Petals Red” garlic bulbs, crush them, grind them, add 25-30ml of distilled water, enzymolyze them in a warm bath at 50-55℃ for 1 hour, add methanol to dilute to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0030] (3) Preparation of the test solution of garlic enzymatic hydrolysis product: Activate the C18 solid-phase extraction column with 5ml methanol and 10ml ultrapure water, and equilibrate for 15min; Rinse and dry under low vacuum; then elute with 5...
Embodiment 2
[0035] The method for establishing the HPLC standard fingerprint of the enzymatic hydrolyzate of "Liupethong" garlic in Baodi, the steps of the method are as follows:
[0036] (1) Samples, kits and instruments: 10 batches of Baodi "six petals red" garlic, using Agilent 1200 high performance liquid chromatography, all reagents are chromatographically pure or analytically pure;
[0037](2) Preparation of the test solution of garlic enzymatic hydrolysis product: Weigh 20g of Baodi “Six Petals Red” garlic bulbs, crush them, grind them, add 25-30ml of distilled water, enzymolyze them in a warm bath at 50-55℃ for 1 hour, add methanol to dilute to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0038] (3) Preparation of the test solution of garlic enzymatic hydrolysis product: Activate the C18 solid-phase extraction column with 5ml methanol and 10ml ultrapure water, and equilibrate for 15min; Rinse and dry under low vac...
Embodiment 3
[0046] Chromatographic analysis of Baodi-produced and non-Baodi-produced "Six Petals Red" garlic and other varieties of garlic, the method steps are as follows:
[0047] (1) Samples, kits and instruments: Baodi "six petals red" garlic, non-Baodi "six petals red" garlic, Xinjiang white garlic, using Agilent 1200 high performance liquid chromatography, reagents are chromatographically pure or analytical pure;
[0048] (2) Preparation of the test solution of garlic enzymatic hydrolysis products: Weigh 20g of garlic bulbs of each variety, crush them, grind them, add 25-30ml of distilled water, enzymatically hydrolyze in a warm bath at 50-55℃ for 1h, add methanol to dilute to 50ml, 5000×g Centrifuge for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;
[0049] (3) Preparation of the test solution of garlic enzymatic hydrolysis product: Activate the C18 solid-phase extraction column with 5ml methanol and 10ml ultrapure water, and equilibrate for 15min;...
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