HPLC Determination of Phosphatidylcholine in Health-Care Food of Soybean Phospholipids

A method for determination of phosphatidylcholine in health-care food of soybean phospholipids by HPLC was proposed. The sample was dissolved with acetone to eliminate the interference of impurities of fat and oil, after centrifugation, lower liquid layer was taken and evaporated to dryness by N2-blowing. The residue obtained was dissolved with a mixture of n-hexane-isopropanol (1+1) and separated on normal phase silica gel column (250 mm×4.6 mm, 5 μm). A mixture of acetonitrile, methanol and phosphoric acid mixed in the ratio of 80 to 20 to 0.6 (by volume) was used as mobile phase. UV-detection at 205 nm was used in the determination. Linear relationship between values of peak area and mass concentration of phosphatidylcholine was kept in the range within 2.136 g·L-1. The proposed method was used in the analysis of soybean phospholipids capsule, values of average recovery and RSD′s (n=6) found were in the ranges of 90.2%-96.1% and 1.2%-3.6% respectively.