FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 403-406.

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Determination of Metal Elements in Hearty Chinese Soup Herb by High Performance Liquid Chromatography

 SU  Xin-Guo, YANG  Chun-Yan, DUAN  Jun, DUAN  Xue-Wu, JIANG  Yue-Ming   

  1. 1.Department of Food Science, Guangdong Vocational and Technical College of Chemical Engineering Pharmaceutics, Guangzhou 510520, China;2.South China Botanic Garden, Chinese Academy of Sciences, Guangzhou 510650, China; 3.Zhuhai Gengreen Technology Corporation, Zhuhai 519060, China
  • Online:2007-07-15 Published:2011-10-24

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Abstract: A new method for the determination of nickel, copper, tin, lead, cadmium and mercury elements in Hearty Chinese Soup herb (Ficus simplicissima, Abrus cantoniensis, Polygonatumodoratum druce and Smilax glabra) by solid phase extraction and high performance liquid chromatography was studied. The nickel, copper, tin, lead, cadmium and mercury ions were pre- column derived by tetra-(amidogenphenyl)-porphine (T4-APP). The results show that copper element has the highest content with 12.96～37.28μg/g and mercury has the lowest content with 0.07～0.73μg/g in those herb; and the decocted herb has a few of residues metal elements, cadmium had the highest rudimental proportion with 63.97%～76.32% and copper has the lowest with 26.56%～36.67%. Smilax glabra has the lowest content of tin, lead and mercury, separately 0.69, 0.37, and 0.07 μg/g.

Key words: Hearty Chinese Soup herb, tetra-(amidogenphenyl)-porphine (T4-APP), high performance liquid chromatog- raphy (HPLC), heavy metal elements