Food and Fermentation Industries >

2011 , Vol. 37 >Issue 07: 181 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.007

Food and Fermentation Industries

An Improved Method for the Detection of Chromium Picolinate in Propolis Healthy Food

  • Liu Hai-feng ,
  • Gao Jian-xin ,
  • Gao Hui ,
  • Cheng Ni ,
  • Zheng Jian-bin ,
  • Cao Wei
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Online published: 2011-07-25

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Abstract

An improved method for the detection of chromium picolinate in propolis healthy food by HPLC was established.Sample was added into calibrated flask and dissolved with 100ml methnol.After ultrasonic treatment for 30min,the content of the chromium picolinate in the food was detected by HPLC with diode array detector.The results showed a good literary(r>0.999 5) of the improved method in the test range of 2~200 μg/mL and high recovery of 87.3 %(RSD<1.6%).It is concluded that the content of chromium picolinate in the propolis healthy food could be accurately detected and this provides a method for the quality control.

Key words： propolis; chromium picolinate; HPLC

Cite this article

Liu Hai-feng , Gao Jian-xin , Gao Hui , Cheng Ni , Zheng Jian-bin , Cao Wei . An Improved Method for the Detection of Chromium Picolinate in Propolis Healthy Food[J]. Food and Fermentation Industries, 2011 , 37(07) : 181 -183 . DOI: 10.13995/j.cnki.11-1802/ts.2011.07.007

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