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KMID : 0881720200350030213
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 3 p.213 ~ p.218
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Development of Method for Determining 4-Hydroxy-L-isoleucine in Health Functional Foods by HPLC
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Lee Se-Yun
Jeong Hee-Sun
Hu Soo-Jung
Lee Hye-Young
Oh Jae-Myoung
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Abstract
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This study was conducted to develop a method of analysis for 4-hydroxy-L-isoleucine in the seed extract of fenugreek (Trigonella foenum graecum), a health functional food that contains dietary fiber. The analytical method for 4-hydroxy-L-isoleucine was derived with O-phthaldialdehyde reagent (OPA) and determined by HPLCPDA. The method was performed on a Capcell Pak C18 UG 120 column (4.6×250 mm, 5 μm) in isocratic elution mode using disodium phosphate and acetonitrile. The validation of the developed analytical method was conducted by evaluating several parameters; selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy and repeatability. Excellent linearity (R2=0.999) was observed for 4-hydroxy-L-isoleucine in the concentration range (5-100 μg/mL). Observed recoveries of these compounds were found to be between 91.7 and 96.4%. Precision was between 0.2 and 2.4% relative standard deviation (%RSD).
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KEYWORD
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Health functional food, Fenugreek (Trigonella foenum graecum) seed, 4-Hydroxy-L-isoleucine
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