Abstract:

In order to provide scientific basis for the quantity control and comprehensive utilization of highland barley, δ-vitamin E, γ- vitamin E , α- vitamin E contents in 16 cultivars of highland barley from Qinghai and highland barley samples from different 10 areas of Tibet were determined by HPLC. The chromatographic column, mobile phase, column temperature, flow rate and detection wavelength were Symmetry C18 column (4.6 mm × 250 mm, 5 μm), methanol-water at the volume ratio of 98: 2, 25 ℃, 1 ml/min and 295 nm, respectively. The results indicated that all the collected highland barley in Tibetan plateau contain vitamin E，and the total content is between 0.3 mg/100g and 0.8 mg/100 g, especially the average content of total vitamin E in highland barley from Tibet is higher about 10% than that from Qinghai.

Key words: HPLC, highland barley, VE