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Determination of Puerarin in Health Food by HPLC

Gan Bin-bin

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Abstract

The method for the determination of puerarin in health food was established.The conditions of HPLC were as follows: the mobile phase was methanol∶water =30∶70(V/V,adjusted to pH 3.0 with phosphoric acid),with a Diamonsil TM C~(18) column(5μ 4.6mm× 250mm) at 250 nm.The calibration curve of puerarin showed good linearity in the range of 3～300 ng(r = 0.999993).The results showed that standard deviation was less than 1.5%,the recovery of puerarin was 99.7%.

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What this paper is about

The method for the determination of puerarin in health food was established.The conditions of HPLC were as follows: the mobile phase was methanol∶water =30∶70(V/V,adjusted to pH 3.0 with phosphoric acid),with a Diamonsil TM C~(18) column(5μ 4.6mm× 250mm) at 250 nm.The calibration curve of puerarin showed good linearity in the range of 3～300 ng(r = 0.999993).The results showed that standard deviation was less than 1.5%,the recovery of puerarin was 99.7%.

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Available abstract

The method for the determination of puerarin in health food was established.The conditions of HPLC were as follows: the mobile phase was methanol∶water =30∶70(V/V,adjusted to pH 3.0 with phosphoric acid),with a Diamonsil TM C~(18) column(5μ 4.6mm× 250mm) at 250 nm.The calibration curve of puerarin showed good linearity in the range of 3～300 ng(r = 0.999993).The results showed that standard deviation was less than 1.5%,the recovery of puerarin was 99.7%.

Key concepts: Puerarin, Chromatography, High-performance liquid chromatography, Calibration curve, Phosphoric acid, Chemistry, Methanol, Relative standard deviation

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