FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 258-261.doi: 10.7506/spkx1002-6630-200916057

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RP-HPLC Detection of 1-Deoxynojirimycin in Different Varieties and Sites of Mulberry Leaves

WEI Zhao-jun,JIANG Lei,ZHOU Le-chun,WANG Ai-min,ZHANG Song   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-04-26 Online:2009-08-15 Published:2010-12-29
  • Contact: WEI Zhao-jun, E-mail:zjwei@hfut.edu.cn
  • Supported by:

    安徽省教育厅省级重大自然科学基金项目(ZD2008007-2);教育部新世纪优秀人才基金项目(NCET-07-0251);
    安徽省第四批优秀青年科技基金项目(08040106803)

Abstract:

A method of pre-column derivatization with FMOC-Cl followed by RP-HPLC with UV detection was established for the determination of 1-deoxynojirimycin (DNJ) content in different varieties and sites of mulberry leaves. DNJ was extracted from mulberry leaves using 0.05 mol/L HCl and derivatized using FMOC-Cl in borate buffer solution (pH 8.50) prior to RP-HPLC detection. The chromatographic separation was achieved on a Waters X-Terra column using a mobile phase consisting of a mixture of acetonitrile and 0.1% aqueous acetic acid (55:45, V/V). There was a high positive correlation between the peak area and concentration of DNJ-FMOC with a correlation coefficient of 0.9852. The DNJ content was varied in different varieties of mulberry leaves. Among 15 varieties of mulberry, Qingyang Qing mulberry leaves contained the highest DNJ (0.1486%), while Pi mulberry leaves the lowest (0.04291%). Also, mulberry leaves in different sites contained different DNJ contents. It decreased from the top to bottom gradually, indicating DNJ content is reduced with the maturation of mulberry leaves.

Key words: mulberry leaves, 1-deoxynojirimycin (DNJ), RP-HPLC, derivatization

CLC Number: