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Method for detecting antioxidant ingredient in Lycium ruthenicum Murr fruit juice with DPPH-HPLC method

An anti-oxidant component, the technology of black fruit wolfberry, which is applied in the direction of measuring devices, material separation, and analysis materials, etc., can solve the problems that are not conducive to ensuring the quality of black fruit wolfberry juice, the attribution of ingredients that cannot resist oxidation, and the absence of antioxidant ingredients. Achieve the effect of easy promotion, less reagent amount and good stability

Inactive Publication Date: 2013-01-16
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current antioxidant experimental procedures are cumbersome and the precision is poor, and it is not possible to assign antioxidant components
There is no complete detection method for the antioxidant components of black wolfberry juice, which is not conducive to ensuring the quality of black wolfberry juice

Method used

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  • Method for detecting antioxidant ingredient in Lycium ruthenicum Murr fruit juice with DPPH-HPLC method
  • Method for detecting antioxidant ingredient in Lycium ruthenicum Murr fruit juice with DPPH-HPLC method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 A DPPH-HPLC method for the detection of antioxidant components in black wolfberry fruit juice. The method first mixes the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 0.01% and black fruit The raw wolfberry fruit juice was reacted at a volume ratio of 100:1 (mL / mL) in the dark at 30°C for 15 minutes to obtain the reacted black fruit fruit juice; then the unreacted black fruit wolfberry juice and the reacted black fruit Goji berry juice was injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of unreacted black goji berry juice and the chromatogram of black goji berry juice after reaction were obtained respectively; finally, the chromatograms of unreacted black goji berry juice and the reaction The peak area of ​​each corresponding peak in the chromatogram of the black fruit wolfberry juice; if the peak area decreases, it means that the black fruit wolfberry juice has antio...

Embodiment 2

[0017] Example 2 A DPPH-HPLC method for the detection of antioxidant components in black wolfberry fruit juice. The method first mixes the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 5% and 5000 channel The black wolfberry juice filtered by the organic membrane was reacted in the dark for 30 minutes at a temperature of 25°C at a volume ratio of 250:1 (mL / mL) to obtain the reacted black wolfberry juice; then the unreacted black wolfberry juice Lycium barbarum juice and Lycium barbarum juice after reaction were injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of Lycium barbarum unreacted juice and Lycium barbarum juice after reaction were obtained respectively; finally, the unreacted Lycium barbarum fruit juice was compared The chromatogram of wolfberry juice and the corresponding peak area of ​​each peak in the chromatogram of black wolfberry juice after reaction; if the peak area decr...

Embodiment 3

[0019] Example 3 A DPPH-HPLC method for the detection of antioxidant components in black fruit fruit juice. In this method, the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 0.1% and black fruit The raw wolfberry fruit juice was reacted at a volume ratio of 150:1 (mL / mL) in the dark for 20 minutes at a temperature of 25°C to obtain the reacted black fruit fruit juice; then the unreacted black fruit wolfberry juice and the reacted black fruit Goji berry juice was injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of unreacted black goji berry juice and the chromatogram of black goji berry juice after reaction were obtained respectively; finally, the chromatograms of unreacted black goji berry juice and the reaction The peak area of ​​each corresponding peak in the chromatogram of the black fruit wolfberry juice; if the peak area decreases, it means that the black fruit wolfberry juice has ...

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Abstract

The invention relates to a method for detecting an antioxidant ingredient in Lycium ruthenicum Murr fruit juice with a DPPH-HPLC method. The method comprises the steps of reacting an antioxidant 1,1-dibenzyl-2-trinitrophenylhydrazine and the Lycium ruthenicum Murr fruit juice in a dark place to obtained reacted Lycium ruthenicum Murr fruit juice; respectively injecting unreacted Lycium ruthenicum Murr fruit juice and the reacted Lycium ruthenicum Murr fruit juice in a high performance liquid chromatography (HLPC) for detection to obtain a chromatogram of the unreacted Lycium ruthenicum Murr fruit juice and a chromatogram of the reacted Lycium ruthenicum Murr fruit juice; and finally comparing peak areas of corresponding peaks in the chromatogram of the unreacted Lycium ruthenicum Murr fruit juice and the chromatogram of the reacted Lycium ruthenicum Murr fruit juice, and if the peal areas of the reacted Lycium ruthenicum Murr fruit juice are smaller than those of and the unreacted Lycium ruthenicum Murr fruit juice, the result indicates that the Lycium ruthenicum Murr fruit juice contains the antioxidant ingredient. The method has the characteristics of little reagent, simple and convenient operation, high sensitivity, high precision, good stability and the like, and can realize effectiveness evaluation for the antioxidant ingredient in the Lycium ruthenicum Murr fruit juice.

Description

technical field [0001] The invention relates to a method for detecting antioxidant components in fruit juice, in particular to a method for detecting antioxidant components in black wolfberry fruit juice by DPPH-HPLC. Background technique [0002] Lycium ruthenicum Murr. is the fruit of Lycium ruthenicum Murr., a plant of the Lycium genus in the Solanaceae family. It is purple in color and non-toxic. Modern scientific research has proved that Lycium barbarum fruit has anti-oxidation, anti-fatigue, anti-hypoxia, lowering blood fat, and preventing arteriosclerosis, etc., and is widely used in medicine, food and cosmetics. [0003] Black fruit wolfberry juice mainly contains antioxidant components such as anthocyanins and total polyphenols. However, the current anti-oxidation experimental procedures are cumbersome and the precision is poor, and it is not possible to attribute the antioxidant components. There is no complete detection method for the antioxidant components of b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 陈晨邵赟陶燕铎李玉林赵晓辉梅丽娟岳会兰陈涛
Owner CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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