FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (6): 196-198.doi: 10.7506/spkx1002-6630-201006045

• Analysis & Detection • Previous Articles     Next Articles

HPLC-MS Determination of Catechins in Tender Areca Nut

WANG Ming-yue1,2，LUO Jin-hui2，ZHAO Zhen-dong3   

  1. 1. Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101,
    China ；2. Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China；
    3. Analysis and Testing Center, Hainan University, Haikou 570228, China
  • Received:2009-07-01 Revised:2009-10-21 Online:2010-03-15 Published:2010-12-29
  • Contact: WANG Ming-yue1 E-mail:guihongxing@263.net

RichHTML

1

PDF (PC)

510

Abstract:

An Agilent HPLC-MS system was used to determine catechins in tender areca nut. Sample preparation was achieved through methanol extraction with the assistance of ultrasonic, petroleum ether extraction for the removal of impurities, ethyl acetate extraction and vacuum concentration. Results showed that catechins in tender areca nut mainly comprised (+) - catechin and epigallocatechin gallate.

Key words: high-performance liquid chromatography-mass spectrometry (HPLC-MS), tender areca nut, catechins

CLC Number: