Determination of Patulin in Health Foods Containing Hawthorn by HPLC
- VernacularTitle:HPLC法测定含山楂类保健食品中展青霉素的含量
- Author:
Qingyi YANG
;
Yan LUO
;
Lingyun LONG
;
Weijiao WANG
;
Shuai YIN
;
Wenli LI
- Publication Type:Journal Article
- Keywords:
Hawthorn;
Health food;
Patulin;
HPLC
- From:
China Pharmacist
2014;(11):1984-1986
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish an HPLC method for the determination of patulin in health foods containing hawthorn to im-prove the quality control of patulin in related health foods. Methods:An Agilent TC-C18(2)(250 mm ×4.6 mm, 5 μm) column was used with the temperature of 30℃. The mobile phase consisted of 0. 8% tetrahydrofuran and the flow rate was 1. 0 ml·min-1 . The detection wavelength was set at 276nm. Results:The calibration curve of patulin was linear within the range of 1-20ng(r=1. 000 0), the average recovery was 92. 1% and RSD was 2. 2%(n=6). Conclusion:The method is simple, reliable and accurate, which can be used in the content determination of patulin in health foods containing hawthorn.
