Purpose:To establish the method for determining the content of sodium hyaluronate in food by reverse liquid chromatography.Methods:For pretreatment,direct extraction or alcohol precipitation extraction could be used depending on the substrate.An MCI GEL CK08EH column(8mm×300mm,9µm)was used with 1%phosphoric acid as mobile phase.The flow rate was 0.6mL/min,the column temperature was 40℃,and the injection volume was 20µL.The detection wavelength was 232nm.Results:The correlation coefficient of sodium hyaluronate was 1.0000,the spiked recovery rate was 93.2～100.3%,and the relative deviation was 2.71%和 3.26%.The detection limit was 0.3mg/kg,and the quantification limit was 1.0 mg/kg.Conclusions:This method shows a wide range of applicability,good accuracy and precision,and is suitable for the determination of sodium hyaluronate content in food.
high performance liquid chromatography(HPLC)sodium hyaluronatefood
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