Abstract: Two HPLC methods for determination of glucosamine and chondroitin sulfate in health food were established by using UV detector as well as C₁₈ chromatographic column, and evaporative light scattering detector as well as amino chromatographic column. The separation degree of glucosamine and chondroitin sulfate determined by HPLC with evaporative light scattering detector was more than 1.5, and detection limits were 5.0, 12.0 mg·L^-1, respectively. The retention time of HPLC with UV detector was about 2 minutes, and the separation degree of glucosamine and chondroitin sulfate was less than 1.5. Compared with HPLC with UV detector, HPLC with evaporative light scattering detector had better separation degree and stronger anti-interference ability, which was suitable for simultaneous determination of glucosamine and chondroitin sulfate in health food with complex matrix.

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