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| Determination of five catechins antioxidants in edible vegetable oil |
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| DOI： |
| KeyWord:tea polyphenols antioxidant edible vegetable oil catechins |
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| Abstract: |
| A method for determination of five natural catechins antioxidants in edible vegetable oil by HPLC was established. The samples were dissolved in n-hexane, then extracted with saturated n-hexane acetonitrile for 25 min under the conditions of oscillation and ultrasound, then centrifuged and the acetonitrile layer was taken. The acetonitrile layer was filtered with 0.45 μm membrane after constant volume. The detection conditions were obtained as follows: Waters XTerra RP-C18 chromatographic column （4.6 mm ×250 mm,5 μm）, methanol-water (volume ratio 1∶ 9) and acetonitrile as the flow phase, flow rate 1 mL/min, gradient elution, and detection wavelength 216, 230, 280 nm. The results showed that the method establised was used to detect five kinds of catechins in olive oil, and the separation degree was good, the peak absorption was sharp, and the recovery rate of standard addition was between 80% and 101.3%. All data of method universality and precision test illustrated that the method was able to meet test needs very well. |
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