This study aimed to develop a HPLC method to simultaneously analyze guanosine 5’-monophosphat (GMP) and inosine 5’-monophosphat (IMP) in food products. Sample preparation procedure was simple, fast. A C18 column (250 mm × 4.6 mm, 5 µm) was used as stationary phase, and a mixture of 10 mM potassium dihydrogen phosphate and 5 mM sodium heptanesulfonate was applied as mobile phase, and PDA detector at 250 nm. The method validation followed AOAC criteria. Selectivity, linearity (R2 > 0.999), recovery (IMP: 90.5 % - 102.8 %, GMP: 91.5 % - 103.9 %), repeatability (RSDR of IMP: 3.07 % and GMP: 2.83 %) were acceptable to determination GMP and IMP in food matrix under AOAC guidelines. LOD of GMP and IMP were of 2.32 and 2.77 mg/kg, respectively. This method was used to determination GMP, IMP in food products collected in Hanoi markets.
GMP, IMP, HPLC, food matrix
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