Hplc Determination Of Adenosine In Royal Jelly

文献类型： 外文期刊

第一作者： Xue, Xiao Feng

作者： Xue, Xiao Feng;Zhou, Jin Hui;Wu, Li Ming;Zhao, Jing;Wu, Li Ming;Fu, Liang Hu

作者机构：

关键词： adenosine;royal jelly;HPLC

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： A simple method is described for the determination of adenosine in royal jelly. The adenosine in the sample was extracted using 80% ethanol and analysed by reversed-phase high-performance liquid chroma-tography (HPLC). Chromatographic separation was performed using a Dionex HPLC system with a Waters Symmetry C18 column and gradient elution with a mixture of two solvents: solvent A, 0.4% phosphoric acid and solvent B, methanol. The effluent was monitored using a UV detector set at 257 nm. The average recoveries were 91.6-98.3% (n = 6) with standard deviation below 5.3%. The limits of detection and quantification were 0.017 and 0.048 μg/ml, respectively. The method has been successfully applied to the analysis of royal jelly samples. For 45 royal jelly products, the adenosine content varied from 5.9 to 2057.4 mg/kg.

分类号： TS201`TS264`TS201.2

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