不同前处理方法对保健食品洛伐他丁含量测定的影响  

Effect of different pretreatment methods on the determination of lovastation in health foods

作　　者：陈东洋[1] 冯家力[1] 张昊[1] 曾栋[1] 丁力[1] 王一红[1] 李帮锐[1] 刘先军[1] 

机构地区：[1]湖南省疾病预防控制中心,湖南长沙410005

出　　处：《食品工业科技》2014年第11期295-297,共3页Science and Technology of Food Industry

摘　　要：建立了利用高效液相色谱法测定保健食品中洛伐他丁含量的方法。考察了pH、提取温度对洛伐他丁结构转化,酸化和碱化前处理方法对测定保健食品中洛伐他丁含量的影响。研究结果表明：酸处理无法将洛伐他丁酸式结构全部转化为内酯结构进行测定,测定结果偏低。而碱处理后能将洛伐他丁完全转化为一种结构,洛伐他丁在0.500~200μg/mL浓度范围内,相关系数为0.9995,RSD〈2.9%,方法检出限为1mg/kg,回收率95.2%~102%。该方法快速,准确,灵敏,适用于保健食品中洛伐他丁含量的测定。An analytical method based on HPLC for the determination of Iovastation in health foods was studied.The effect of pH, extraction temperature on the molecular structure transformation, and the acidification and alkalinization pretreatment for the determination of Iovastatin in health foods were investigated.The results showed that：the acid forms could not transform to the lactone structure completely through acid treatment, while the Lovastatin could translate into one form through alkalinization pretreatment.Linearity was evaluated from 0.500 to 200μg/mL（ r =0.9995）, High recoveries（95.2%-102% ） and good reproducibility（ relative standard deviation below 2.9%）were obtained.The limit of detection was lmg/kg.This method could be applied to the quantification of Iovastatin in health food samples.

关 键 词：洛伐他丁 内酯型结构 高效液相色谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]