[Determination of 4-hexylresorcinol residues in prawns and crabs].
A method for the determination of 4-hexylresorcinol residues in prawn and crab meat by HPLC was developed. 4-Hexylresorcinol in prawn and crab meats was extracted with methanol using a homogenizer. The extract was diluted 4 times with water, and the diluted solution was passed through a C18 cartridge. The cartridge was washed with water and methanol-water (4 : 6), and then 4-hexylresorcinol was eluted with acetonitrile-0.1% phosphoric acid (55 : 45). The eluate was separated on a Capcell Pak C18 MG column with a mobile phase of acetonitrile-0.1% phosphoric acid (6 : 4) and 4-hexylresorcinol was determined with a UV detector (210 nm). Recoveries of 4-hexylresorcinol from commercial prawn and crab meats spiked at 1.0 and 10 microg/g were 82.4-92.2 and 88.9-91.8%, respectively. The determination limit of 4-hexylresorcinol was 1.0 microg/g in the samples.
Nakazato
Mitsuo
M
Tokyo Metropolitan Institute of Public Health, 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Matsumoto
Hiroko
H
Kasuya
Yoko
Y
Yasuda
Kazuo
K
D000818:Animals; D003386:Brachyura / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005503:Food Additives / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D006604:Hexylresorcinol / Q000032:analysis*; D033561:Penaeidae / Q000737:chemistry*; D012758:Shellfish / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D005503:Food Additives; D006604:Hexylresorcinol