Study on Analytical Method of Anthocyanin in Health Food
2022
BAI Wei-rong | ZHANG Shu-jia | GUO Xiao-li | GAO Ru-yi
In order to establish a method for the determination of anthocyanins in health foods, thin-layer chromatography (TLC) was used for qualitative identification of anthocyanins, and high-performance liquid chromatography (HPLC) was used for quantitative detection of anthocyanins. The results showed that the suitable conditions for TLC identification were developing agent: V(formic acid)∶V(water-n)∶V(butanol)= 9.1∶8.4∶32.5, spotting amount: 2 μL. Anthocyanin was detected at 4.361~52.332 μg/mL (R2 =0.999 5). The internal linear relationship is good, with the average sample recovery rate is 98.22% (RSD=1.23%, n=6), and the precision, repeatability and stability are good. Experiments show that the established thin-layer identification method for anthocyanins is stable and feasible.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Directory of Open Access Journals
