FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 281-284.doi: 10.7506/spkx1002-6630-201024060
• Analysis & Detection • Previous Articles Next Articles
ZHONG Fang-li,WANG Xiao-lin*,JING Cai-yue
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Abstract:
Objective: To establish a determination method for hyperin in Rosa davurica Pall.. Methods: A HPLC method was developed using Shim-pack VP-ODS C18 (4.6 mm × 150 mm, 5 μm) column as the stationary phase and CH3OH-0.2% H3PO4 as the mobile phase. The flow rate of mobile phase, injection volume of the sample and the column temperature were 1.0 mL/min, 20 μL and 40 ℃, respectively. The UV detection wavelength was 360 nm. Results: A good linear relationship between integral value of peak area and hyperin concentration in the range of 4.76-76.16 μg/mL (r = 0.9993) was observed. The average recovery rate of hyperin was 98.06% with the RSD of 1.72%. Conclusion: The HPLC determination of hyperin in Rosa davurica Pall. was characteristics of convenience and accuracy, which can be used for the quality control of Rosa davurica Pall.
Key words: Rosa davurica Pall., hyperin, HPLC method
CLC Number:
TQ244.2
ZHONG Fang-li,WANG Xiao-lin*,JING Cai-yue. Determination of Hyperin in Rosa davurica Pall. by HPLC[J]. FOOD SCIENCE, 2010, 31(24): 281-284.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201024060
https://www.spkx.net.cn/EN/Y2010/V31/I24/281