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色谱 2000
Determination of Pericarpium Papaveris in Foods Accompanied with Some Fragrant Substances by High Performance Liquid Chromatography
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Abstract:
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.
