FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 240-242.doi: 10.7506/spkx1002-6630-200916052

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HPLC Determination of Resveratrol in Roots, Stems and Leaves of Peanut

WU Xiang-yang1，WANG Cai-xia2，DA Zu-lin1，YANG Liu-qing3,*，ZHANG Rong-xian1, YANG Ling-ling2，ZHOU Ye3   

  1. (1. School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China；
    2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；
    3. School of Pharmacy, Jiangsu University, Zhenjiang 212013, China)
  • Received:2008-10-14 Revised:2009-01-13 Online:2009-08-15 Published:2010-12-29
  • Contact: YANG Liu-qing3,*， E-mail:yangliuqing@ujs.edu.cn

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Abstract:

Objective: To determine the contents of resveratrol in roots, stems and leaves of peanut. Methods: A HPLC determination combined with one-step pretreatment by silica gel column chromatography was established. The analysis was achieved by separation on an Hypersil ODS-2 column (4.6 mm × 250 mm, 5 μm) at 35 ℃ using a methanol-water (45:55, V/ V) mobile phase at a flow rate of 0.8 ml/min followed by UV detection at 306 nm. Results: The contents of resveratrol in the mixtures of roots, stems and leaves of peanuts from Shandong, Jiangsu and Hebei provinces were 903.69, 116.21 and 88.69 μg/g, respectively. The contents of resveratrol in roots, stems and leaves of peanut from Shandong province were 223.08, 1211.19 and 429.79 μg/g, respectively. The calibration curve was well linear over the concentration range from 0.228 to 1.14 μg (R = 0.9999), and the limit of detection was 4.3 ng (3σ). The average recovery was 99.6%with a RSD of 3.09% (n = 5). Conclusions: This method is simple, fast and accurate.

Key words: resveratrol, roots, stems and leaves of peanut, silica gel column chromatography, pretreatment, HPLC

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