Study on the determination method of chromium picolinate in health food
10.3969/j.issn.1004-8456.2001.03.002
- VernacularTitle:保健食品中吡啶甲酸铬的检测方法研究
- Author:
Dajin YANG
;
Congrong FANG
;
Zhutian WANG
- Publication Type:Journal Article
- From:
Chinese Journal of Food Hygiene
2001;(3):8-10
- CountryChina
- Language:Chinese
-
Abstract:
For developing the determination method of chromium picolinate in health food by HPLC,extraction method and HPLC operation conditions such as columns,mobile phase had been optimized.Long term stability test of chromium picolinate had been done.Recovery of the standard spiked >93%,the RSD was 3.1,the lowest detection limit was 10.0 mg/kg,the result fits the demand of the analysis of health food.This method can be used in analysis of the content of chromium picolinate in types of tablet and capsule health food.2 years store experiment in room temperature showed that chromium picolinate was stable.
