title: [Determination of Pericarpium papaveris in foods accompanied with some fragrant substances by high performance liquid chromatography].
abstract: An HPLC method for the determination of Pericarpium papaveris in foods accompanied with some fragrant substances is described. The Pericarpium papaveris in food was extracted in alkaline condition with CHCl3-C2H5OH(9:1, V/V) and analyzed by reversed-phase HPLC by using a YWG C6H5 column and acetonitrile-methanol-water as mobile phase. The calibration curves of papaverine, morphine and codeine were linear in the range of 1.2 mg/L-100 mg/L and the mean recoveries were from 79.3% to 86.1%. The method has a good specificity and accuracy.
authors.affiliation: Department of Chemistry, Guizhou University, Guiyang 550025, China.
authors.forename: N
authors.initials: N
authors.lastname: Dong
authors.forename: H Y
authors.initials: HY
authors.lastname: Wang
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003061:Codeine / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D009020:Morphine / Q000032:analysis; D010207:Papaver / Q000737:chemistry*; D010208:Papaverine / Q000032:analysis*
chemical_list: D005503:Food Additives; D009020:Morphine; D010208:Papaverine; D003061:Codeine