金門龍鳳藥酒之成分分析及品質管制之研究   全文下載

Studies on the Component Analysis and Quality Control in Tonic Wine Preparation of King-Mon-Long-Fong-Jyo

使用HPLC進行金門龍鳳酒之成分分析，開發出包含五味子中gomisin A, schizandrin、山茱萸中loganin、肉桂中cinnamic acid, cinnamaldehyde及當歸中scopoletin, ferulic acid等七種指標成分之多成分同時定量分析方法。同時以不同萃取體積與不同萃取溫度等條件探討金門龍鳳酒對品質之影響。金門龍鳳酒之試料通過保持在30°C恆溫之HPLC層析管（Inertsil ODS-2, 4.6 mm I.D. × 250 mm），移動相採用20%及70% acetonitrile之混和溶液，並用磷酸調整pH值為3.0，進行梯度沖提法，以1.0 mL／min之流速沖提。七種指標成分之檢測使用UV偵測器，偵測波長設定250 nm，這個分析法對於金門龍鳳酒中七種指標成分是安定且值得信賴之定量法。"

An HPLC method for simultaneous determination of seven marker substances was established for the quality control in tonic wine preparation of “King-Mon-Long-Fong-Jyo”. These marker substances were gomisin A and schizandrin from Schizandrae Fructus, loganin from Corni Fructus, cinnamic acid and cinnamaldehyde from Cinnamomi Cortex, scopoletin and ferulic acid from Angelicae Radix. Different rice wine extraction volume and extraction temperature conditions were performed to evaluate quality of King-Mon- Long-Fong-Jyo. Extracted samples were run through the HPLC column (Inertsil 5 ODS-2, 4.6 I.D. × 250 mm.) at 30ûC and the column was developed with a mixture of 20% acetonitrile and 70% acetonitrile (adjusted to pH 3.0 with phosphoric acid) aqueous solution and then employed linear gradient elution method at a flow-rate of 1.0 mL/min. An UV 250 nm was used for the detection of the marker substances. Relative standard deviations of intra- and inter-day analysis were less than 5%. This separation method could be successfully applied for the simultaneous determination of seven marker substances in “King-Mon-Long-Fong-Jyo”. 使用HPLC進行金門龍鳳酒之成分分析，開發出包含五味子中gomisin A, schizandrin、山茱萸中loganin、肉桂中cinnamic acid, cinnamaldehyde及當歸中scopoletin, ferulic acid等七種指標成分之多成分同時定量分析方法。同時以不同萃取體積與不同萃取溫度等條件探討金門龍鳳酒對品質之影響。金門龍鳳酒之試料通過保持在30°C恆溫之HPLC層析管（Inertsil ODS-2, 4.6 mm I.D. × 250 mm），移動相採用20%及70% acetonitrile之混和溶液，並用磷酸調整pH值為3.0，進行梯度沖提法，以1.0 mL／min之流速沖提。七種指標成分之檢測使用UV偵測器，偵測波長設定250 nm，這個分析法對於金門龍鳳酒中七種指標成分是安定且值得信賴之定量法。