%0 Journal Article
%T Determination of Pericarpium Papaveris in Foods Accompanied with Some Fragrant Substances by High Performance Liquid Chromatography<br>高效液相色谱法检测食品中多种香料共存时的罂粟壳
%A DONG Nan
%A WANG Hai-yan
%A <br>董南
%A 王海燕
%J 色谱
%D 2000
%I 
%X An HPLC method for the determination of Pericarpium papaveris in foods accompanied with some fragrant substances is described. The Pericarpium papaveris in food was extracted in alkaline condition with CHCl3-C2H5OH(9:1, V/V) and analyzed by reversed-phase HPLC by using a YWG C6H5 column and acetonitrile-methanol-water as mobile phase. The calibration curves of papaverine, morphine and codeine were linear in the range of 1.2 mg/L-100 mg/L and the mean recoveries were from 79.3% to 86.1%. The method has a good specificity and accuracy.
%K high performance liquid chromatography
%K food
%K Pericarpium papaveris<br>高效液相色谱法
%K 食品
%K 罂粟壳
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=46647B0E5EA5699562D22E4FCF82B089&yid=9806D0D4EAA9BED3&vid=13553B2D12F347E8&iid=B31275AF3241DB2D&sid=D8414BC1307BF1A3&eid=AF4A4411BB448A36&journal_id=1000-8713&journal_name=色谱&referenced_num=2&reference_num=5