Determination of ellagic acid in fresh and processed fruits by HPLC

被引：13

作者：

Amakura, Y ^{[1
]}

Okada, M ^{[1
]}

Tsuji, S ^{[1
]}

Tonogai, Y ^{[1
]}

机构：

[1] Natl Inst Hlth Sci, Osaka Branch, Chuo Ku, Osaka 5400006, Japan

来源：

JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 2000年 / 41卷 / 03期

关键词：

HPLC; fruits; antioxidant; ellagic acid; polyphenol; solid-phase extraction; photodiode array detector;

D O I：

10.3358/shokueishi.41.206

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simple and rapid method for the determination of ellagic acid in fresh and processed fruits by HPLC with photodiode array detection has been developed. The sample was refluxed with methanol, and the extract was refined using a solid phase cartridge before HPLC. The recoveries from strawberries, pineapples and raspberries spiked with ellagic acid (25 mu g/g and 50 mu g/g) were 90.1 similar to 98.3% (S.D. 0.9 similar to 2.5%), and the limits of quantification were 0.05 mu g/g. We then analyzed ellagic acid in 41 kinds of fresh fruits and 11 kinds of processed fruits by this method. Ellagic acid was found in several berries [blackberry, strawberry, raspberry and bayberry], fueijoa, pineapple, pomegranate, and jams made from raspberry and strawberry. This is the first detection of ellagic acid in bayberry, fueijoa and pineapple.

引用

页码：206 / 211

页数：6

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