Premium
High Performance Liquid Chromatographic Determination of Agaritine in Cultivated Mushrooms
Author(s) -
SPERONI J. J.,
BEELMAN R. B.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04977.x
Subject(s) - chemistry , agaricus bisporus , chromatography , mushroom , detection limit , residue (chemistry) , high performance liquid chromatography , organic chemistry , food science
A sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze‐dried mushrooms were extracted with methanol, evaporated to dryness, and the residue resuspended in 0.005N NaH 2 PO 4 , pH 4.25 and subsequently passed through a C 18 reverse‐phase SepPak. A mobile phase of 0.005N NaH 2 PO 4 , pH 4.25, was pumped through a Partisil SCX (25 cm × 4.6 mm i.d.) cation‐exchange column at 0.6 ml/min. Agaritine was monitored at 237 nm and linear standard curves were observed over the range 0–2 μg. Recoveries of agaritine standards averaged greater than 90% while the lower limit of detectability was 0.006 μg. Co‐chromatography and UV scans indicated that agaritine from mushroom extracts is the major component absorbing at 237 nm at the retention volume of authentic agaritine.