The Applied Research On Detection Method Of Five Kinds Of Health Care Function Factors

With the improvement of people’s living standard, the use of health food products to maintain the body health has become the choice of most people. To make a long-term healthy and stable development of health food industry, it is important to make clear that the effect of health food ingredients and its determination method. Effectiveness ingredient of health food means the main component of natural extracts from plants and animals, or artificial synthesis of one or more health-related functions directly, which was confirmed through basic research literature. Health food mostly comes from chinese herbal medicine, and its efficacy composition is complex, content is less and interference composition is more, these problems bring efficacy component separation and purification of the great difficulties. On the other hand, a lot of tests that the effect of health food ingredients have no unified national standards at present, add some standard problem such as biodegradation, the price is expensive, the detection of efficacy composition often cannot achieved the desired effect.In this paper, the health food of resveratrol, lycopene, astaxanthin, lutein, IgG were studied, optimize the experimental conditions and parameters by using high performance liquid chromatograph, several kinds of functional factors of rapid, simple and accurate detection method were established, in order to function of such factors as index ingredient of health food quality control to provide experimental basis.(1) High performance liquid chromatography (HPLC) method for determination of resveratrol in health food:HPLC method was developed for the determination of resveratrol in health food. Results:resveratrol has a good linear relationship within the concentration scope of 5-200μg/ml, the linear equation was Y=69333 X-43838 (R2=0.9997), the recovery was97.77%～103.43%, RSD% was 0.25%(n=6).(2) High performance liquid chromatography (HPLC) method for determination of lycopene in health food:HPLC method was developed for the determination of lycopene in health food. Results:lycopene has a good linear relationship within the concentration scope of 10-200μg/ml, the linear equation was Y=124529X-20172 (R2=0.9998), the recovery was 97.93%～102.33%, RSD% was 1.28%(n=6).(3) High performance liquid chromatography (HPLC) method for determination of lutein and astaxanthinin health food at the same time:HPLC method was developed for the determination of lutein and astaxanthin in health food at the same time. Results:astaxanthin has a good linear relationship Within the concentration scope of 0.5～10μg/ml, the linear equation was Y=118909X+14288 (R2=0.9996), lutein also has a good linear relationship Within the concentration scope of 10-200μg/ml, the linear equation was Y=21235X-45846 (R2=0.9998),the recovery of lutein and astaxanthin was 98.7%-103.3% and 97.11%-101.22%,respectively, RSD% was 0.34% and 0.57%(n=6) Respectively.(4) High performance liquid chromatography (HPLC) method for determination of immunoglobulin IgG in health food:HPLC method was developed for the determination of immunoglobulin IgG in health food. Results:immunoglobulin IgG has a good linear relationship within the concentration scope of 0.1～1.0 mg/mL, the linear equation was Y=2856132X-32348 (R2=0.9995), the recovery was 94.0%～100.42%, RSD% was 1.03% (n=6).