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

Inactive Publication Date: 2017-02-22
TIANJIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, there has been no report on the fingerprint of Baodi's unique garlic variety "Liupethong".

Method used

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  • Establishment method of hplc fingerprint of enzymatic hydrolyzate of six cloves red garlic
  • Establishment method of hplc fingerprint of enzymatic hydrolyzate of six cloves red garlic
  • Establishment method of hplc fingerprint of enzymatic hydrolyzate of six cloves red garlic

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Experimental program
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Effect test

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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Abstract

The invention discloses a method for establishing the HPLC fingerprint of a Liubanhong garlic enzymatic hydrolysis product. The method concretely comprises the following steps: carrying out solid phase extraction on bulbs of Liubanhong garlic which is a special kind in Baodi to prepare a test article solution, and carrying out high performance liquid chromatography analysis detection under certain conditions to obtain the HPLC fingerprint of the Liubanhong garlic enzymatic hydrolysis product. A standard fingerprint is obtained by determining common characteristic peaks HPLC fingerprint analysis of 10 batches of samples. The standard fingerprint can provide reliable bases for discrimination of the kind and the producing area of the Liubanhong garlic and production quality control. The method has the advantages of convenient operation, high stability, strong specificity, good reappearance, many characteristic peaks, high analysis efficiency, true and false and producing area discrimination of the Liubanhong garlic, and comprehensive, accurate and effective evaluation of the internal quality of the Liubanhong garlic.

Description

[0001] The invention was funded by the "Key Project of Tianjin Agricultural Commission (201302030) and the Application Development Research Fund of Tianjin Normal University". technical field [0002] The invention belongs to the technical field of natural plant analysis, and relates to a method for constructing natural plant fingerprints, in particular to a method for constructing high-performance liquid chromatography (HPLC) fingerprints of Baodi "six petals red" garlic and standard fingerprints thereof. Background technique [0003] garlic( Allium sativum L. ) Liliaceae Allium, biennial herbaceous plant, food and medicine, is widely planted in the world. At present, my country is the largest garlic producer, with 692,000 hectares of garlic planted in China, accounting for about 1 / 2 of the world's planting area. The total output of garlic in my country accounts for more than 3 / 4 of the world's total output, with an output of 12.088 million tons. As an indispensable vegeta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/88G01N30/02G01N30/06
Inventor 王振英尚云涛任春雪范宝莉刘晓颖党光彭永康陈宏王中良
Owner TIANJIN NORMAL UNIVERSITY
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