Determination of 4-Hexylresorcinol Residues in Prawn and Crab

Abstract

A method for the determination of 4-hexylresorcinol residues in prawn and crab meat by HPLC was developed.
4-Hexylresorcinol in prawn and crab meats was extracted with methanol using a homogenizer. The extract was diluted 4 times with water, and the diluted solution was passed through a C18 cartridge. The cartridge was washed with water and methanol-water (4 : 6), and then 4-hexylresorcinol was eluted with acetonitrile-0.1% phosphoric acid (55 : 45). The eluate was separated on a Capcell Pak C18 MG column with a mobile phase of acetonitrile-0.1% phosphoric acid (6 : 4) and 4-hexylresorcinol was determined with a UV detector (210 nm).
Recoveries of 4-hexylresorcinol from commercial prawn and crab meats spiked at 1.0 and 10 μg/g were 82.4-92.2 and 88.9-91.8%, respectively. The determination limit of 4-hexylresorcinol was 1.0 μg/g in the samples.