Quantitative and fingerprint analyses of Chinese sweet tea plant ( Rubus suavissimus S. Lee).
Quantitative and fingerprint analyses of Chinese sweet tea plant ( Rubus suavissimus S. Lee).
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DOI：
10.1021/jf8029397
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发表时间：
2009-02-11
影响因子：
6.1
通讯作者：
Liu Z
中科院分区：
文献类型：
--
作者：
Chou G;Xu SJ;Liu D;Koh GY;Zhang J;Liu Z
植物性食品的质量越来越多地通过多种生物活性化合物的含量来评估。本研究首次建立了具有多种生物活性的甜茶叶的HPLC指纹图谱。五个成分，没食子酸，芦丁，鞣花酸，甜茶苷，甜菊醇单苷进行定量，并用于开发定性色谱指纹图谱。检测限和定量限范围为0.29 μg/mL至37.86 μg/mL。日内和日间精密度的相对标准偏差（RSD）分别不超过3.14%和3.01%。平均回收率为93.1%~ 97.5%。该方法用于14个烟叶样品的分析，结果令人满意。在从一个地点和一年中收集的14个样品中，5种标记化合物的含量平均约为6%w/w，变异性为16%。没食子酸含量最低，甜菊醇单苷含量最高。甜茶的特征化合物甜茶苷占叶重的5%。该方法可用于甜茶叶作为传统饮料或潜在药物的质量评价。
Quality of botanical food is increasingly assessed by the content of multiple bioactive compounds. In this study we report, for the first time, an HPLC fingerprinting method for the quality evaluation of Rubus suavissimus leaves possessing multiple bioactivities. Five constituents, gallic acid, rutin, ellagic acid, rubusoside, and steviol monoside were quantified and used in developing qualitative chromatographic fingerprints. The limits of detection and quantification ranged from 0.29 μg/mL to 37.86 μg/mL. The relative standard deviations (RSDs) of intra- and inter-day precisions were no more than 3.14% and 3.01%, respectively. The average recoveries were between 93.1% and 97.5%. The developed method was validated in analyzing fourteen leaf samples with satisfactory results. The contents of the five marker compounds accounted for an average of about 6% w/w with a variability of 16% among the fourteen samples collected from a single site and year. Gallic acid was the least whereas steviol monoside the most variable compounds among the fourteen leaf samples. The characteristic compound rubusoside that is responsible for the sweet taste accounted for 5% of leaf weight. The validated method can now be used to quantitatively and qualitatively assess the quality of Rubus suavissimus leaves as traditional beverage or potential medicines.
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影响因子：
6.1
作者：
Gonzalez-Molina, Elena;Moreno, Diego A.;Garcia-Viguera, Cristina
通讯作者：
Garcia-Viguera, Cristina
DOI：
10.1016/j.jchromb.2007.11.041
发表时间：
2008-02-01
影响因子：
3
作者：
Han, Chao;Shen, Yan;Wang, Xiaoru
通讯作者：
Wang, Xiaoru
影响因子：
4.1
作者：
Yang, LW;Wu, DH;Su, WW
通讯作者：
Su, WW
影响因子：
5.4
作者：
Fang, Shih-Hua;Rao, Yerra Koteswara;Tzeng, Yew-Min
通讯作者：
Tzeng, Yew-Min
影响因子：
4.1
作者：
Chen, Chu;Zhang, Hao;Bai, Nan
通讯作者：
Bai, Nan