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Establishment method of HPLC (High Performance Liquid Chromatography) fingerprint spectrum of allinase inactivated extract of six-peal red garlics

A fingerprint and extract technology, applied in the field of natural plant analysis, to achieve the effects of good reproducibility, high analysis efficiency and less impurities

Inactive Publication Date: 2015-12-16
TIANJIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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

Method used

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  • Establishment method of HPLC (High Performance Liquid Chromatography) fingerprint spectrum of allinase inactivated extract of six-peal red garlics
  • Establishment method of HPLC (High Performance Liquid Chromatography) fingerprint spectrum of allinase inactivated extract of six-peal red garlics
  • Establishment method of HPLC (High Performance Liquid Chromatography) fingerprint spectrum of allinase inactivated extract of six-peal red garlics

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Experimental program
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Effect test

Embodiment 1

[0025] The method for establishing the HPLC fingerprint of the allinase-inactivated extract of Baodi "Liu Petanhong" garlic, the steps of which are as follows:

[0026] (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;

[0027] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;

[0028] (3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rinse with ultra-pure water, dry in a low vacuum; then elute with 5ml of ...

Embodiment 2

[0032] A method for establishing the HPLC standard fingerprint of the allinase-inactivated extract of Baodi "Liupethong" garlic, the steps of which are as follows:

[0033] (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;

[0034] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;

[0035](3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rinse with ultra-pure water, dry in a low vacuum; then e...

Embodiment 3

[0042] Chromatographic analysis of Baodi "Liupethong" garlic and other varieties of garlic obtained under different cultivation methods, the steps of the method are as follows:

[0043] (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;

[0044] (2) Preparation of test solution of garlic allinase inactivated extract: weigh 20g of Baodi “Liupethong” garlic bulb, add 25-30ml of distilled water, inactivate enzyme at 90°C for 1 hour, crush and grind, add methanol to make up to 50ml, Centrifuge at 5000×g for 15 minutes, and filter the supernatant through a 0.45 μm microporous membrane;

[0045] (3) Preparation of test solution of garlic allinase inactivated extract: C18 solid-phase extraction column was activated with 5ml of methanol and 10ml of ultrapure water, and equilibrated for 15min; Rin...

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Abstract

The invention discloses an establishment method of an HPLC (High Performance Liquid Chromatography) fingerprint spectrum of an allinase inactivated extract of six-peal red garlics. The establishment method comprises the following specific steps of preparing six-peal red bulbs which belong to a peculiar variety in Baodi County into a test product solution by a solid-phase extraction step and the like; performing HPLC detection under certain conditions to obtain the HPLC fingerprint spectrum of the allinase inactivated extract of the six-peal red garlics; analyzing the HPLC fingerprint spectrums of ten batches of samples to determine a common characteristic peak and obtaining a standard fingerprint spectrum which can provide a reliable basis for the identification of varieties and production places of the six-peal red garlics and control over the production quality. The establishment method disclosed by the invention has the advantages of convenience in operation, high stability, high specificity, good reproducibility, more characteristic peaks and high analytic efficiency; by using the establishment method disclosed by the invention, the authenticity and production place of the six-peal red garlics can be identified, and the internal quality of the six-peal red garlics can be evaluated comprehensively, accurately and effectively.

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 "Liupethong" garlic allinase inactivated extracts 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....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
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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