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本文用高效液相色谱法研究了果糖、葡萄糖、蔗糖的分离条件。在室温15～30℃,用乙腈:水(80:20)为移动相,在国产微粒硅胶化学键合固定相(YWG-NH_2)上可得到良好的分离。并以此对中药煎膏剂和转化糖中所含糖类进行定量分析,发现中药煎膏剂和转化糖的“翻砂”现象与蔗糖水解是否完全(或转化率高低)无明显关系。作者还参照转化精制备方法,对果糖和葡萄糖的稳定性进行了试验,证明果糖在加热水解过程中损失较大,建议对转化糖的现行制备方法加以改进。
In this paper, the separation conditions of fructose, glucose and sucrose were studied by high performance liquid chromatography. Acetonitrile:water (80:20) was used as the mobile phase at room temperature 15～30°C. Good separation could be achieved on domestic bonded silica gel chemically bonded stationary phase (YWG-NH 2 ). Based on the quantitative analysis of the traditional Chinese medicine decoction agent and the sugars contained in invert sugar, it was found that the phenomenon of “sanding” of traditional Chinese medicine decoction agent and invert sugar was not significantly related to whether the sucrose hydrolysis was complete (or the conversion rate was high or low). The authors also conducted experiments on the stability of fructose and glucose by referring to the method of transforming sperm preparation, and proved that fructose lost a great deal in the process of heat hydrolysis, and it is suggested that the current preparation method of invert sugar be improved.