Determination of Dihydroquercetin in Dairy Products by HPLC

RAN Dan; WU Haizhi; LU Chao; LI Meng; XU Simin; LUO Susu

doi:10.13386/j.issn1002-0306.2021010202

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 279-284. > DOI: 10.13386/j.issn1002-0306.2021010202

RAN Dan, WU Haizhi, LU Chao, et al. Determination of Dihydroquercetin in Dairy Products by HPLC[J]. Science and Technology of Food Industry, 2021, 42(21): 279−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010202.

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Determination of Dihydroquercetin in Dairy Products by HPLC

Research Institute for Supervision and Inspection of Product Quality, Changsha 410007, China

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Received Date: January 24, 2021
Available Online: September 05, 2021

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Abstract

Abstract

The aim of this study was to establish a method for the determination of dihydroquercetin, a new food additive, in dairy products by High-performance liquid chromatography. The dihydroquercetin was extracted by acetonitrile /water solution, then was purified by extraction column with Polystyrene / divinylbenzene Copolymer (HLB or PLS). After separation by C₁₈ reversed-phase chromatographic column, the content of dihydroquercetin was detected by the UV detector detection. The results showed that the linear range of dihydroquercetin was 0.5~20 μg/mL, the linear correlation coefficient was 0.9997, the recovery range of different kinds of samples was 86.0%~101%, the precision RSD was 2.06% (n=6).The method has good reproducibility and high accuracy. It can provide reference for the determination of dihydroquercetin in food and the establishment of national standard.

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