食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 279 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031007

分析与检测

基于高效液相色谱技术的啤酒花指纹图谱研究

  • 宋文杰 ,
  • 李慧帆 ,
  • 姜俊羽 ,
  • 刘欣欣 ,
  • 付冬梅
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  • (大连工业大学 生物工程学院,辽宁 大连,116034)
第一作者：硕士研究生(付冬梅副教授为通信作者,E-mail:dongmeifu@163.com)

收稿日期: 2022-01-26

  修回日期: 2022-03-03

  网络出版日期: 2022-12-20

基金资助

辽宁省教育厅2021年度科学研究经费项目(LJKZ0516)

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Analysis of hops fingerprint based on HPLC

  • SONG Wenjie ,
  • LI Huifan ,
  • JIANG Junyu ,
  • LIU Xinxin ,
  • FU Dongmei
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  • (School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-01-26

  Revised date: 2022-03-03

  Online published: 2022-12-20

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摘要

通过使用键合有极性官能团的反相C18色谱柱,实现了同时对啤酒花强极性、中等极性及弱极性成分的分离,建立了切换波长的啤酒花指纹图谱分析方法。对14批啤酒花指纹图谱进行相似度分析、主成分分析(principal component analysis,PCA)和正交偏最小二乘判别分析(orthogonal partial least square discriminant analysis,OPLS-DA)等化学计量学分析。结果显示,14批啤酒花指纹图谱有31个共有峰,其中2号峰为苹果酸,26号峰为黄腐酚。对14批啤酒花中的苹果酸、黄腐酚进行含量测定,苹果酸含量为2.421~12.248 g/kg,黄腐酚含量为0.092 0~4.734 g/kg。PCA和OPLS-DA将14批啤酒花按新鲜程度分为新鲜组与氧化组,由变量投影值确定了13个色谱峰可作为啤酒花质量控制的标志性指纹谱峰。该研究首次基于高效液相色谱(high performance liquid chromatography,HPLC)技术发现啤酒花中含有苹果酸,并对其含量进行测定。成功建立了啤酒花指纹图谱的HPLC分析方法,为啤酒花的质量评价提供了有效依据。

关键词： 啤酒花; 指纹图谱; 苹果酸; 黄腐酚; 化学模式识别

本文引用格式

宋文杰 , 李慧帆 , 姜俊羽 , 刘欣欣 , 付冬梅 . 基于高效液相色谱技术的啤酒花指纹图谱研究[J]. 食品与发酵工业, 2022 , 48(22) : 279 -284 . DOI: 10.13995/j.cnki.11-1802/ts.031007

Abstract

A reversed-phase C18 chromatographic column bonded with polar functional groups was used to separate the strong polar, medium polar and weak polar components of hops (Humulus lupulus L.), and a wavelength switching fingerprint analysis method of hops was established. The fingerprints of 14 batches of hops were analyzed by similarity analysis, principal component analysis (PCA) and orthogonal partial least square discriminant analysis(OPLS-DA). The results showed that there were 31 common peaks in the fingerprints of 14 batches of hops, and among them, the No.2 peak and No.26 peak were identified as malic acid and xanthohumol, respectively. The content of malic acid and xanthohumol in 14 batches of hops were quantified, and the result showed that the content of malic acid was 2.421-12.248 g/kg, and the content of xanthohumol was 0.092 0-4.734 g/kg. PCA and OPLS-DA results showed that 14 batches of hops could be separated into fresh group and oxidation group according to their freshness. Thirteen fingerprint peaks were determined by variable importance for the projection, which could be used as the landmark peaks for hops quality control. Malic acid was found in hops for the first time based on HPLC, and the content was determined. The fingerprint analysis method of hops established in this study could provide an effective way for the quality evaluation and control of hops.

Key words： Humulus lupulus L.; fingerprint; malic acid; xanthohumol; chemical pattern recognition

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