[Method study on dehydroaetic acid in food by high performance liquid chromatography].
OBJECTIVE
To estabish a high performance liquid chromatographic (HPLC) method for the determination of dehydroaetic acid in food determinated.


METHODS
Separation was carried out on a column of C18 (51 microm, 250 x 4.60mm) at the temperature of 25 degrees C with methanol/0.02mol/L ammonium acetate (5:95, V/V) as mobile phase, and elution flow rate was 1.0ml/min. The detection wavelength was 306nm and the injection volume was 10 microl, quantitation was used by external standard method.


RESULTS
The results showed a good linear relationship between the peak area and the concentration (r = 0.9997), the recoveries for Dehydroaetic acid products were 96.5% - 99.5%, and the relative standard deviation was 1.09% - 5.85% for different kinds of food.


CONCLUSIONS
The results showed that the method may be simple, rapid, accurate and applicable for the determination of dehydroaetic acid in food.
Zhang
Huizhen
H
Institute of Nutrition, Medical College of Qingdao University, Qingdao 266021, China.
Ma
Aiguo
A
Liang
Hui
H
Sun
Yongye
Y
D001628:Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D005520:Food Preservatives / Q000032:analysis*; D005638:Fruit; D011753:Pyrones / Q000032:analysis*; D012680:Sensitivity and Specificity
D005520:Food Preservatives; D011753:Pyrones; C027493:dehydroacetic acid