|
KMID : 0881720180330010044
|
|
Journal of Food Hygiene and Safety
2018 Volume.33 No. 1 p.44 ~ p.49
|
|
|
Standardization for Analysis Method of Total Polyphenol in Complex of Picao Preto
|
|
Hu Soo-Jung
Kim Ji-An
Moon Myung-Hee
Lee Sung-Hye
Yoon Hae-Seong
Hong Jin-Hwan
|
|
|
Abstract
|
|
|
|
As generic health functional food items have been expanded, this research project has been conducted to prepare a scientific and systematic standardized analytical method of relevant food item and examine the suitability of the method for health/functional foods on sale. Total polyphenol was necessary for development and verification of standardized analytical method. The method exhibited high linearity in the tannic acid calibration curve (r2 > 0.999) over concentrations of 5-50 μg/mL. The limits of detection and quantitation for tannic acid were 5 μg/mL and 15 μg/mL, respectively, while tannic acid recovery was 102.3-112.4% with standard deviations of 0.8-3.2%. To verify the accuracy of the analytical method, the labeled amounts of purchased health functional foods were monitored. The recovery for tannic acid was 105.6% of the labeled amounts. Thus, the new method was suitable for all cases.
|
|
|
KEYWORD
|
|
|
Health/Functional food , Total polyphenol , Tannic acid , Analytical method
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|