Optimization of the determination of tocopherols in Agaricus sp edible mushrooms by a normal phase liquid chromatographic method

被引：47

作者：

Barros, Lillian ^{[1
,2
]}

Correia, Daniela M. ^{[1
]}

Ferreira, Isabel C. F. R. ^{[1
]}

Baptista, Paula ^{[1
]}

Santos-Buelga, Celestino ^{[2
]}

机构：

[1] Inst Politecn Braganca, Escola Super Agr, CIMO, P-5301855 Braganca, Portugal

[2] Univ Salamanca, Fac Farm, Unit Nutr & Bromatol, Fac Farm, E-37007 Salamanca, Spain

来源：

FOOD CHEMISTRY | 2008年 / 110卷 / 04期

关键词：

vitamin E; HPLC; analysis; mushrooms;

D O I：

10.1016/j.foodchem.2008.03.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Individual tocopherol profile of five Agaricus mushroom species, widely consumed in Portugal, was obtained by a normal-phase high-performance liquid chromatography (NP-HPLC). It was used a simple solid-liquid extraction procedure without saponification step and the chromatographic separation was achieved using a YMC-Pack Polyamine II column using an isocratic elution with hexane/ethyl acetate (70:30, v/v) at a flow rate of 1.0 mL/min. The effluent was monitored by a fluorescence detector. All the compounds were separated in a period of time of 30 min. The method proved to be sensitive, reproducible and accurate, allowing the determination of tocopherols. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1046 / 1050

页数：5

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