%0 Journal Article
%T The Determination of Coumarin in Foods by High Performance Liquid Chromatography (HPLC)<br>高效液相色谱法测定食品中的香豆素
%A Chen Jie
%A Hu Guochang
%A <br>陈捷
%A 胡国昌
%J 色谱
%D 1999
%I 
%X An HPLC procedure for determination of coumarin in foods has been developed. The samples were extracted with ether. The extract was evaporated at 40 degrees C under dry N2. The residue was diluted by adding 10.0 mL MeOH-H2O(9:1) and keep standing. A 10 microL clear liquid was analysed by HPLC on a Nova Pak C18 column (5 microns, 150 mm x 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.
%K high performance liquid chromatography (HPLC)
%K coumarin
%K food<br>高效液相色谱法
%K 香豆素
%K 食品
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=D7F5F79B7B81B8625D73DE5617A183D3&yid=B914830F5B1D1078&vid=BCA2697F357F2001&iid=0B39A22176CE99FB&sid=38685BC770C663F2&eid=EF27C460877D3C9F&journal_id=1000-8713&journal_name=色谱&referenced_num=6&reference_num=2