|
KMID : 1098420160240040271
|
|
Korean Journal of Medicinal Crop Science
2016 Volume.24 No. 4 p.271 ~ p.276
|
|
|
Analytical Method for the Validation of Hispidulin as a Marker Compound for the Standardization of Salvia plebeia R. Br. Extracts as a Functional Ingredient
|
|
Jeon Yoon-Jung
Kwak Ho-Young
Choi Jong-Gil
Lee Je-Hyuk
Choi Soo-Im
|
|
|
Abstract
|
|
|
Background: In the present study, we established an HPLC (high performance liquid chromatography)-analysis method for the determination of marker compounds as a part of the material standardization for the development of health-functional foods from Salvia plebeia R. Br. extract.
Methods and Results: The quantitative determination method of hispidulin as a marker compound was optimized by HPLC analysis using a YMC hydrosphere C18 column with a gradient elution system. This method was validated using specificity, linearity, accuracy, and precision tests. It showed a high linearity in the calibration curve with a coefficient of correlation (r2) of 0.999995. The method was fully validated, and was sensitive, with the limit of detection (LOD) at 0.09 ㎍? ㎖?1 and limit of quantification (LOQ) at 0.27 ㎍? ㎖?1. The relative standard deviation (RSD) values of the data from intra- and inter-day precision were 0.05 - 0.22% and 0.32 - 0.42%, respectively, and the intra- and inter-day accuracy of hispidulin were 99.5 - 102.3% and 98.8 - 101.5%, respectively. The average content of hispidulin in Salvia plebeia R. Br. extract was 3.945 ㎎? g?1 (0.39%).
Conclusions: These results suggest that the developed HPLC method is very efficient, and that it could contribute to the quality control of Salvia plebeia R. Br. extracts as a functional ingredient in health functional foods.
|
|
|
KEYWORD
|
|
|
Salvia plebeia R. Br. Hispidulin, HPLC Analysis, Method Validation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|