高效液相色谱法测定食品中的香豆素

The Determination of Coumarin in Foods by High Performance Liquid Chromatography (HPLC)

介绍了用反相高效波相色谱（RP－HPLC）测定食品中香豆素含量的方法。样品用无水乙醚萃取，在40℃水浴上用氮气吹干，残留物用V（甲醇）：V（水）=9：1反萃取，用RP－HPLC定量分析。方法最小检出限为0.015mg／L，在2～10mg／L范围内有良好的线性关系，测定准确、重现性好，回收率为97.6％～100．8％，方法可行。

An HPLC procedure for determination of coumarin in foods has been developed. The samples were extracted with ether. The extract was evaporated at 40℃ under dry N2. The residue was diluted by adding 10. 0 mL MeOH-H2O(9: 1) and keep standing. A 10 μL clear liquid was analysed by HPLC on a Nova Pak C18 column (5 μm, 150mm ×3. 9 mm. i. d. ) with MeOH/10 mmol/L-phosphate buffer of PH 5. 4(45: 55) as mobile phase (1. 0 mL/min) and UV detection at 275 nm. The calibration curve was linear in the range from 2 to 10 mg/L and the detection limit was 0. 015 mg/L. Recoveries of the method were from 97. 6% to 100. 8%. The CV (n= 6) was 1. 3%. The method is simple, rapid and accurate.