HPLC Determination of α- Tocopherol in Almond kernel

Abstract

Abstract: Tocopherol in almond kernel was rapidly determined by HPLC. Sample was prepared through Ultrasonic Waveenhancing extraction of α-Tocopherol for 30min in hexcane. The determination was performed in Europhe. 100-C18 column(25cm×4.0mm×5μm) at 35℃ with a mobile phase of 98% methanol. The flow rate was 1.0ml/min. a-Tocopherol was detectedat 280nm. The range of linearity was from 0.2mg/L to 100mg/L (r=0.9997). The lower limit of detection of α-Tocopherol was0.2mg/L, The average recovery was 92.7%～103% and RSD was 0.3%～l.0%, The results showed that the method is simple andtrustworthy in determination of vitamine E in the almond kernel.

Key words: Amygdalus Communis.L, a-Tocopherol, HPLC

ZHANG Ping, SHEN Ye-Hua, GUO Chun-Hui, KONG Xiang-Hong, HE Xue-Wen, WANG Ji-Wu. HPLC Determination of α- Tocopherol in Almond kernel[J]. FOOD SCIENCE, 2004, 25(1): 142-144.

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HPLC Determination of α- Tocopherol in Almond kernel

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