FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (20): 274-276.

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Determination of Adenosine Content in Armillaria mellea Fermentation Broth by HPLC

  

  • Received:2012-02-29 Revised:2012-09-06 Online:2012-10-25 Published:2012-11-09

Abstract: An HPLC method was presented to determine adenosine content in Armillaria mellea fermentation broth. The chromatographic separation was performed on an Agilent Zorbax Eclipse XDB C18 (4.6 mm × 150 mm, 5 µm) column using a mobile phase consisting of acetonitrile and deionized water (10:90, V/V) at a flow rate of 0.5 mL/min. The column temperature was 30 ℃. Adenosine was detected at 259 nm. The HPLC method showed a linear range of 0.05-0.25 mg/mL and a correlation coefficient of 0.99964. The precision (RSD) for 5 repeated determinations was 1.26%, the stability (RSD) for 7 repeated determinations was 1.29%, and the repeatability (RSD) for 5 repeated determinations analysis was 1.76%. The average recovery across three spike levels was 99.82% (n = 3). This method was accurate, reliable, rapid and suitable for analysis of adenosine in Armillaria mellea fermentation broth.

Key words: Armillaria mellea fermentation broth, adenosine, high performance liquid chromatography (HPLC)