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KMID : 0385520190320030096
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Analytical Science & Technology
2019 Volume.32 No. 3 p.96 ~ p.104
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Establishment and validation of an analytical method for quality control of health functional foods derived from Agastache rugosa
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Park Keun-Bae
Jung Da-Som
Jin Yan
Kim Jin-Hak
Geum Jeong-Ho
Lee Jeong-Mi
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Abstract
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Agastache rugosa, known as Korean mint, is a medicinal plant with many beneficial health effects.
In this study, a simple and reliable HPLC-UV method was proposed for the quantification of rosmarinic acid (RA) in the aqueous extracts of A. rugosa. RA was selected as a quantification marker due to its easiness in procurement and analysis. The developed method involved chromatographic separation on a C18 column (250 × 4.6 mm, 5 μm) at room temperature. The mobile phase consisted of water and acetonitrile both containing 2 % acetic acid and was run at a flow rate of 1 mL min?1. The method was validated for specificity, linearity, precision, and accuracy. It was specific to RA and linear in the range of 50?300 μg mL?1 (r2 = 0.9994). Intraday, inter-day, and inter-analyst precisions were ≤ 0.91 % RSD, ≤ 1.40 % RSD, and 1.94 % RSD, respectively.
Accuracy was 93.3?95.9 % (≤ 1.21 % RSD). The method could be applied to three batches of bulk samples and three batches of lab scale samples, which were found to be 0.64 (± 0.04) mg g?1 and 0.48 (± 0.02) mg g?1 for the dried raw materials of A. rugosa. The results show that the proposed method can be used as a readily applicable method for QC of health functional foods containing the aqueous extracts of A. rugosa.
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KEYWORD
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Agastache rugosa, rosmarinic acid, health functional food, quality control
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