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  • Title: [Determination of dimethyl fumarate in bakery food by d-SPE-HPLC-PDA].
    Author: Yang J, Luo M, Feng D, Miao H, Song S, Zhao Y.
    Journal: Wei Sheng Yan Jiu; 2015 May; 44(3):431-4, 439. PubMed ID: 26137624.
    Abstract:
    OBJECTIVE: To establish a simple and rapid pretreatment method with dispersive solid phase extraction ( d-SPE) by HPLC for determination of dimethyl fumarate in bakery foods. METHODS: Dimethyl fumarate in samples was ultrasonically extracted by methanol, and cleaned up with d-SPE. Then, it was separated on C18 chromatographic column (4.6 mm x 25 mm, 5 μm) with a mixture of methanol--0.03 mol/L sodium acetate and 0.008 mol/L tetrabutyl ammonium bromide (40: 60, V/V) as mobile phase. The photodiode array detector was used in the determination under λ = 220 nm. RESULTS: In the linear range of 0.1 -25 μg/ml, the correlation coefficients was r > 0.999, and the average recoveries of the spiked samples were in the range of 82.8% - 107.5% with relative standard deviations (RSD) in the range of 3.30% - 7.30% (n = 6). The limit of detection ( LOD) was 0.4 mg/kg, and the limit of quantification was 1.0 mg/kg. CONCLUSION: The method is simple, rapid, sensitive and accurate, and suitable for determine dimethyl fumarate in bakery foods.
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