電気化学およびUV検出HPLCによる4種天然酸化防止剤の定量法の開発

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The official method for preparation and determination of chemically synthesized antioxidants in food samples should be tested for naturally occurring antioxidants, because these substances have recent been widely used in foods. In this paper, we report several sensitive method modifications for the preparation and determination of these natural products using HPLC with either ultraviolet detector (HPLC-UV) or electrochemical detector (HPLC-EC). In this study, (+)-Catechin, ferulic acid, morin and sesamol were used as standard substances of naturally occurring antioxidants. Effective analyses of these substances were performed by two similar methods using HPLC-EC and a slight change in the ratio of methanol contained in 0.05M NaClO_4 and 5% acetic acid contained in 0.05M NaClO_4 of the mobile phase. (+)-Catechin and sesamol were simultaneously analyzed at 1,000m V with the ratio of 5:95, while both ferulic acid and morin were tested at 1,200m V with the ratio of 3:7. The data is presented in Fig. 1. In addition, four substances were simultaneously analyzed by HPLC-UV, using the gradient solvent system of methanol and 5% acetic acid, although these antioxidants should be detected at each maximal wave length of more than 240nm because of the absence of a single detectable wave length. Each components detectable wave length is shown in Fig. 2. Detection limits by HPLC with electrochemical detector and ultraviolet detector of these substances are compared in Table 1. By improving two stages in the preparation of chemically synthesized antioxidants indicated in Fig. 3, good recoveries from salad oil, butter and frozen shrimp fortified with the standard naturally occurring antioxidants at 10 μg/g were obtained as listed in Table 2.
日本食品化学学会の論文
1997-02-24

電気化学およびUV検出HPLCによる4種天然酸化防止剤の定量法の開発

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