Abstract
ObjectiveA HPLC method was used to detect the content changes of adenosine and cordycepin in cooking Cordyceps militaris. MethodsThe HPLC mobile phase was composed of methanol and pure water(16:84) at a flow rate of 1.0mL/min. The column temperature was 27°C and the sample loading volume was 10μL. UV detection was performed at 260nm. ResultsThis method is characteristics of simplicity, high stability and accuracy. The average recoveries were 113.6% for adenosine, and 108.4% for cordycepin. The content of adenosine in Cordyceps militaris had declined dramatically after steaming with water vapour. However, the content of cordycepin was relatively stable.
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