Abstract:

Objective: An analytic method with SPE-HPLC was developed to determine diphenylamine residue in food. Method: Food was extracted with CH3OH and purified by SPE，then determined by HPLC. The chromatographic column was AQ-C18 (250 mm×4.6 mm, 5 μm), the mobile phase was methanol-0.02 mol/L NH4Ac (72:28, V/V) with the flow rate of 1.0 ml/min, and the DAD detection wavelength was 285 nm. Results: The linear range of this method is 0.050 to 10.0 μg/ml. The standard curve is well linear, and the regression equation is y＝136.39x－0.13, r = 0.9999. The limit of detection is 0.10 mg/kg, the recovery is 88.0% to 100% and the relative standard deviation is less than 7.0%. Conclusion: The method is satisfying in precision, accuracy and sensitivity of determining residue of diphenylamine in food.

Key words: diphenylamine, SPE, HPLC, food, residue analysis