Determination of Cinnamaldehyde Content in Baked Foods by High Performance Liquid Chromatography
A high performance liquid chromatography method for the determination of cinnamaldehyde in baked goods was developed.The samples were extracted by acetonitrile ultrasonic for 30 min,purified by neutral alumina solid phase adsorbent,separated by methanol-water(45∶55,V/V)as mobile phase,and determined by ZORBAX Eclipse Plus C18 column at a column temperature of 35℃ and detection wavelength of 291 nm.The results showed that the concentration of cinnamaldehyde was in the range of 0 μg·mL-1 to 5.0 μg·mL-1,and the correlation coefficient was 0.999 5.The detection limit was 0.1 mg·kg-1,the recovery rate was 82.5%to 91.8%,and the relative standard deviation was 3.0%to 8.1%.The method is simple,accurate and reliable,and is suitable for the determination of cinnamaldehyde in baked goods.
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维普
