FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 204-206.doi: 10.7506/spkx1002-6630-201310044

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Determination of Taurine in Alpinia oxyphylla Miq. by High Performance Liquid Chromatography

YE Si-ping,CHEN Yue-jiao,CHEN Hai-guang*,DENG Ya-zhe   

  1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Received:2012-03-18 Revised:2013-04-09 Online:2013-05-25 Published:2013-05-07

Abstract:

A method to determine taurine in Alpinia oxyphylla Miq. by high performance liquid chromatography (HPLC) was
described. The mobile phase for chromatographic separation was made up of methanol and 0.05 mol/L sodium acetate (65:35,
V/V) at a flow rate of 1.0 mL/min. Detection wavelength was 330 nm. The results showed that dried fruits of Alpinia oxyphylla
Miq. were detected to contain taurine by the HPLC method. This method demonstrated a linear range of 4 to 58 mg/L. Average
recovery rates for taurine in spiked samples were between 102.6% and 105.3%, with RSD of 2.15%. The average taurine
content in dried fruits of Alpinia oxyphylla Miq. was 363.0 mg/kg.

Key words: Alpinia oxyphylla Miq., high performance liquid chromatography, taurine

CLC Number: