Determination of Neohesperidin Dihydrochalcone in Foods

Abstract

An HPLC method was developed for the determination of neohesperidin dihydrochalcone (NHDC) in foods. A solid sample was extracted with methanol. The extract was evaporated and the residue was dissolved in methanol-water (2 : 8) mixture. In the case of fluid sample, the sample solution was prepared by dilution with methanol-water (2 : 8) mixture.
The sample solution was cleaned up on a C18 cartridge. The cartridge was washed with water and methanol-water (3 : 7) mixture, and NHDC was eluted with methanol-water (7 : 3) mixture. NHDC in the eluate was separated on an ODS column and determined with a UV detector (282 nm). The identity of NHDC in foods was confirmed by means of HPLC with a photodiode-array detector.
The recoveries of NHDC added to various kinds of foods were 75.2∼134%. The determination limit of NHDC was 1 μg/g.