An Optimized HPLC Method for Analyzing Vc Content in Rosa roxburghii Fruits
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Abstract:
In order to develop an optimal method for isolating and analyzing Vc in ‘Guinong 5’(Rosa roxburghii Tratt.) fruits which have a high content of Vc, extracting solution, extraction times, storage temperature and chromatographic conditions were improved and optimized on the basis of former reported High Performance Liquid Chromatography(HPLC) methods. The results showed that comparing with extracting solution containing 2mMEDTA and1%pvpp, the extracting solution only containing 6%MPA was more suitable for the extraction. Secondary extraction was necessary for the extracting of Vc in Rosa roxburghi fruits. Within 8 h, Rosa roxburghi fruit extracting solution should store at 4℃, and -20℃ was suitable for the extracting solution need to store overnight. The calibration curves of Vc was in good linearity over the ranges of 40-400μg/ml (r=0.9997), and the average recovery rates was 101.80% (RSD=1.01%). Therefore the method could be used for the determination of Vc in Rosa roxburghi fruit and other fruits which had high level of Vc.
