PMP柱前衍生化-HPLC法分析玛咖多糖的单糖组成

摘要

应用水提醇沉法获得玛咖多糖,苯酚-硫酸法测定玛咖多糖含量,PMP(1-苯基-3-甲基-5-吡唑啉酮)柱前衍生法对酸水解的玛咖多糖衍生化,HPLC法分析其单糖组成.结果表明,PMP柱前衍生化-HPLC法精密度、稳定性和重现性实验的相对标准偏差均小于3%,线性实验结果显示在1.50~650.00μg/mL浓度范围内各单糖的相关系数均大于0.9991,加样回收实验各单糖的回收率均在98.83%~102.82%之间,确定玛咖多糖的单糖组成及摩尔比为m(D-甘露糖):m(葡萄糖):m(D-半乳糖):m(阿拉伯糖)=1:196:6:6.该方法分析玛咖多糖单糖组成简单易行,结果稳定可靠.%To study the composition of maca polysaccharides by PMP (1-phenyl-3-methyl-5- pyrazolone) pre-column derivatization and HPLC, maca polysaccharides were extracted by the method of water extraction and alcohol precipitation and measured by phenol-sulfuric acid method, derivatization of acid-hydrolyzed maca polysaccharide was carried out by pre-column derivatization of PMP, and its monosaccharides composition was analyzed by HPLC method. The relative standard deviations of precision test, stability test and reproducibility test were less than 3%, the correlation coefficient of each monosaccharide in the concentration range of 1.50~650.00μg/mL was more than 0.9991, and the recoveries of the monosaccharides were between 98.83%~102.82%. The composition and proportion of monosaccharide of maca polysaccharide werem(D-mannose):m(glucose):m(D-galactose):m(arabinose)= 1: 196: 6: 6. The PMP pre-column derivatization-HPLC method is simple and easy to determine the composition of the monosaccharides of maca.