HPLC法测定胡椒材料中6-苄基腺嘌呤残留量

Residue determination of 6-benzylaminopurine in pepper

建立了高效液相色谱(HPLC)测定胡椒材料中6-苄基腺嘌呤残留量的检测方法。胡椒茎、叶及果实经乙腈匀浆提取,无水硫酸镁盐析分层,C18柱和石墨化炭黑柱净化后,浓缩定容,以甲醇:乙腈:磷酸盐缓冲液(15:15:70,v/v,pH=3.5)为流动相,采用Waters nova-pak C18柱分离,UV210 nm检测,外标法定量。结果表明,方法的平均回收率为84.2%～95.4%,变异系数为3.3%～7.2%,检出限为0.006 mg/kg,整个提取分离、分析测定流程简便、快速、准确,适合胡椒材料中6-苄基腺嘌呤的分析测定。

A multi-residue determination method for 6-benzylaminopurine in pepper by high performance liquid chromatography（HPLC） was developed. The stem, leaves and fruits of pepper were homogenized in acetonitrile, salted out by anhydrous magnesium sulfate, purified by cleanert C18 and pesticarb SPE, seperated by Waters nova-pak C18 column, and determined by UV detector with the wavelength at 210 nm. The mobile phase was methanol： acetonitrile： phosphate （15：15：70, v/v, pH=3.5）. The recovery range was 84.2%-95.4% with coefficient of variation from 3.3% to 7.2%. The limits of the method was 0.006 mg/kg. It was proved hat this procedure is simple, rapid and accurate for efficient determination of 6-benzylaminopurine in pepper samples.