Determination of the Content of Calcium β-hydroxy-β-methylbutyrate in Milk Powder was Determined by Liquid Chromatography
Calcium β-hydroxy-β-methylbutyrate is a new resource food raw material,which has the function of increasing muscle synthesis and reducing muscle decomposition,and can be added to a variety of food products including elderly food.Hence,it is necessary to establish a detection method for HMB content in powder products such as milk powder.In this paper,the HPLC detection method of HMB content in milk powder products was reported.The samples were dissolved by water,precipitated by potassium ferrocyanide and zinc acetate,and then extracted by ultrasonic.Ultraviolet detector was used for detection and external standard method for quantification.Separation was performed on a C18 column with a wavelength of 214nm.Column temperature:20℃;Sample injection volume:10μL;Flow rate:1.0mL/min;Mobile phase:A:potassium dihydrogen phosphate solution-acetonitrile;B:80%acetonitrile solution;When the addition amount of β-hydroxy-β-methylbutyrate in every 100g milk powder was 0.5g～3g,the standard recovery rate is 95.1%～97.2%.The detection limit of this method is 0.1g/100g,and the quantitative limit is 0.5g/100g.Although its detection accuracy needs to be improved,it can basically be used for the detection of products with high HMB content.The method has the advantages of accurate results,rapid and simple treatment,good repeatability and so on.It can be used for the detection of β-hydroxyl-β-methyl butyrate in milk powder.
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