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KMID : 0380620190510050420
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.420 ~ p.424
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Validation of an analytical method of dieckol for standardization of Ecklonia cava extract as a functional ingredient
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Xu Yang
Kim Eun-Suh
Lee Ji-Soo
Kim Gun-Hee
Lee Hyeon-Gyu
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Abstract
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An HPLC analysis method was developed and standardized for the detection of dieckol as a functional food ingredient in Ecklonia cava extracts. HPLC was performed using a Capcell Pak C18 column (250×4.6 mm, 5 μm) with a gradient elution of water and acetonitrile, both containing 0.1% (v/v) trifluoroacetic acid, at a flow rate of 1.0 mL/min at 25oC. The eluate was detected at 230 nm. For validation, the specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) of dieckol were measured. The calibration curve for the detection of dieckol had high linearity (R2=0.9994), with LOD and LOQ values of 0.38 and 1.16 μg/mL, respectively. Recovery of the quantified compound ranged from 99.61 to 100.71%. The relative standard deviation values of the intra-day and inter-day precisions were less than 1.7 and 1.25%, respectively. These results indicate that the reported HPLC method is simple, reliable, and reproducible for the detection of dieckol in Ecklonia cava extracts.
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KEYWORD
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Ecklonia cava, dieckol, HPLC method, validation
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