Study on Determination of Kojic Acid in Food by High Performance Liquid Chromatography

Abstract

Abstract: In this paper a new and an efficient method for analyzing kojic acid(KA) in food by ion-pair high performance liquidchromatography was developed.Nova-PakC18 column was used and mobile phase was 0.01mol/L Na2HPO4-methanol(95:5,V/V)with addition of 1.0mmol/L tetrabutylammonium bromide(TBA).The wavelength 226nm was selected for detection.Sampleswere extracted with 40%methanol by ultrasonic method. Under the optinum conditions, the detection limit was 0.032mg/L. Therecoveries were 95.7%～103.2% and the relative standard deviations were 1.16%～2.01%. This method was accurate, quick-acquired and convenient.It is used in the determination of kojic acid with satisfactory result.

Key words: high performance liquid chromatography, kojic acid, food, tetrabutylammonium bromide

NIE Xi-Du, XIE Hua-Lin, TAN Wen-Li, LI Ai-Yang. Study on Determination of Kojic Acid in Food by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2005, 26(7): 205-207.

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Study on Determination of Kojic Acid in Food by High Performance Liquid Chromatography

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