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《Journal of Anhui Agricultural Sciences》 2009-24
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Determination of the Content of Ellagic Acid in Red Raspberry with HPLC

LI Xiao-ping et al(Institute of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070)  
[Objective] The theoretical basis of the development of health products and food containing ellagic acid extracted from red raspberry was provided through the establishment of the HPLC determination method.[Method] The external standard method was used for the content-testing of ellagic acid under the chromatography conditions: 18 column of ODSHYPERSL C18(100 mm×4.6 mm at 5 μm),column temperature of 25 ℃,CH3OH-trifluoroacetic acid of 0.3%(volume ratio of 50∶50) as mobile phase and detection wavelength of 254 nm.[Results] The results showed that there was good linearity between the peak area and the content of ellagic acid in the range of 0.322-8.050 μg(r = 0.999 9).Precision RSD was 0.46%;the reproducibility RSD was 0.97%;the RSD in the stability-testing was 0.99%;the average recovery of sample was 93.78%(RSD: 0.98%).And finally,the content of ellagic acid measured was up to 230 mg/kg.[Conclusion] The content of ellagic acid in red raspberry was higher than other that in fruits reported and its mechanism should be further studied.
【Fund】: 北京市职业院校教师素质提高工程经费资助项目;; 公益性行业科研专项(nyhyzx07-028 2006-G25)
【CateGory Index】: S663.2
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