The Determination of Coumarin in Foods by High Performance Liquid Chromatography (HPLC)
高效液相色谱法测定食品中的香豆素

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.