FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 232-234.

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Detection of Hydroxy Safflor Yellow A in Health Foods by RP-HPLC

 LIU  Hong, YU  Xiao-Yi, LI  Bing-Qi, TIAN  Li-Ping, WANG  He-Bin   

  1. 1.Department of Chemistry, Shihezi University, Shihezi 832000, China ; 2.College of Life Science, Shihezi University, Shihezi 832000, China.
  • Online:2006-02-15 Published:2011-09-05

Abstract:  To determine the content of hydroxysafflor yellow A in the health foods by RP-HPLC, the hydroxysafflor yellow A could be separated on Kromasil-C 18 with nonlinearity gradient elution of CH 3OH-HAc(22:78) at a flow -rate of 1.0ml/min and also assayed at UV403nm, with the column temperature 25 ℃. The average recovery of sample was 98.5% 。This method was simple, rapid, accurate and reiable. It is suitable for the determination of HSYA concentration in health foods.

Key words: hydroxysafflor yellow A, RP-HPLC