HPLC Determination of Astaxanthin in Fatty Health Food

HPLC was applied to the determination of astaxanthin in fatty health food. The sample was extracted with acetonitrile and after concentration, the extract was separated on Dikma C18 chromatographic column (4.6 mm×250 mm, 5 μm) with a mixture of acetonitrile and water mixed in different ratio as mobile phase in gradient elution. UV-detection at the wavelength of 479 nm was adopted. Linear relationship between values of peak area and mass concentration of astaxanthin was obtained in the range of 30.0-300 mg·L-1, with detection limit (3S/N) of 0.07 mg·L-1. Test for recovery was made by addition of standard solution to blank sample, values of recovery obtained were in the range of 90.0%-96.7%. Values of RSD (n=6) of the method was 2.8%.