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KMID : 1134820110400040565
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 4 p.565 ~ p.569
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Analytical Method Validation of Quercetin in Changnyeong Onion Extract as a Functional Ingredient for Functional Health Food
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Jeon Seon-Young
Jeong Eun-Jeong
Baek Jeong-Hwa
Cha Yong-Jun
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Abstract
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Validation of quercetin as a marker compound in the standardization of Changnyeong onion extract developed for functional health food was attempted by analytical method. The specificity was satisfied with retention time and photo diode array (PDA) spectrum by analysis of quercetin using HPLC and comparison with standard compound. It showed a high linearity in the calibration curve as coefficient of correlation (R²) of 0.9986, and the limit of detection (LOD) and limit of quantitation (LOQ) were 0.2 mg/L and 0.5 mg/L, respectively. Recovery rate test with quercetin concentration of 0.05, 0.075 and 0.1 mg/mL was revealed in the high range of 82.36～95.26%, 82.70～98.24% and 87.91～95.11%, respectively. The intra-day and inter-day precision in quercetin for Changnyeong onion extracts was 0.10～3.28% and 0.96～5.79%, respectively. Therefore, application of quercetin was validated in analytical method as a marker compound in Changnyeong onion extracts.
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KEYWORD
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quercetin, validation, onion, marker compound, functional food
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