Effects of Cooking on the Contents of Adenosine and Cordycepin in Cordyceps Militaris

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 1.0 mL/min. The column temperature was 27 °C and the sample loading volume was 10 μL. UV detection was performed at 260 nm.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.