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Publishing Language: Chinese | Open Access

Rapid Determination of 1-Deoxynojirimycin in Milk Powder by Precolumn Derivatization Combined with High Performance Liquid Chromatography with Fluorescence Detection

Sisi DENG1 , Hao QIN2, Meijin XIONG1, Hongyang ZHAO3, Ling LIU1, Yuying HUANG1, Lei BAO2 ( ), Shaobo LI1 ( )
Chengdu Institute of Food Inspection, Chengdu 611130, China
Nestlé R&D (China) Ltd., Beijing 100016, China
Key Laboratory of Chemical Metrology and Applications on Nutrition and Health for State Market Regulation, Beijing 100029, China
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Abstract

A rapid precolumn derivatization combined with high performance liquid chromatography (HPLC) with fluorescence detection method for the determination of the 1-deoxynojirimycin (DNJ) content in functional milk powder. Samples were extracted with 60% methanol in water. In pH 8.5 borate buffer solution, o-phthalaldehyde was added as a derivatizing agent to remove the interference from primary amines. DNJ in samples reacted with 9-fluorenylmethoxycarbonyl chloride to form a complex with fluorescence absorption. The separation was performed on a C18 column (150 mm × 4.6 mm, 2.7 μm). Mobile phase A was 10 mmol/L sodium acetate buffer solution, and mobile phase B was acetonitrile. Gradient elution was performed at a flow rate of 1.5 mL/min. The column temperature was 45 ℃. The excitation wavelength was 275 nm. The emission wavelength was 320 nm. Good separation of DNJ from other components was achieved. The detection limit was 4 ng/mL, and the calibration curve was linear in the range of 0.01 to 50 μg/mL, with a determination coefficient (R2) > 0.999. The recovery rates ranged from 101.8% to 104.1%. The method was validated to be stable and reliable, and could be used as an effective method for determining the content of DNJ in milk powder.

CLC number: TS207 Document code: A Article ID: 1002-6630(2025)04-0278-07

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Food Science
Pages 278-284

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Cite this article:
DENG S, QIN H, XIONG M, et al. Rapid Determination of 1-Deoxynojirimycin in Milk Powder by Precolumn Derivatization Combined with High Performance Liquid Chromatography with Fluorescence Detection. Food Science, 2025, 46(4): 278-284. https://doi.org/10.7506/spkx1002-6630-20240812-092

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Received: 12 August 2024
Published: 25 February 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).