Determination of Liquiritigenin Contents and Glycyrrhizic Acid in Preserved Fruit by RP-HPLC

Abstract

Abstract: Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit. Methods A LiChrospher RP-C18（250 mm×4.6 mm,i.d.5μm）column was used and the mobile phase was acetonitrile-water （1.0% methanoic acid）for gradient elution.The double detection wavelengths were used.Results The linear range of liqulritin is 0.21～6.30μg and regression equation is Y=2334.3161X+25.2431（r=0.9999）.The average recovery is 98.6%（RSD=1.36%,n=9） and RSD of reproduction 0.78%.The linear range of glycyrrhizic acid is 0.25～7.50μg and regression equation is Y=907.7837X+0.8969（r=0.9999）.The average recovery is 100.2%（RSD=1.48%,n=9）and RSD of reproduction 1.25%. Conclusion:The method is convenient and accurate.It can be used to control the dose limit of glycyrrhiza in similar food.

Key words: HPLC, preserved fruit, liquiritigenin, glycyrrhizic acid, dose limited

ZHANG Ping, MA Yin-Hai, GUO Ya-Dong, MA Tao, XIONG Chun-Mei, YANG Yu-Ting. Determination of Liquiritigenin Contents and Glycyrrhizic Acid in Preserved Fruit by RP-HPLC[J]. FOOD SCIENCE, 2007, 28(5): 284-286.

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Determination of Liquiritigenin Contents and Glycyrrhizic Acid in Preserved Fruit by RP-HPLC

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