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KMID : 1134820120410111554
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1554 ~ p.1558
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Method Development of Ellagic Acid as Marker Compound for Standardization of Gochang Bokbunja (Rubus coreanus Miquel) as Functional Ingredient
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Kim Yun-Jeong
Han Song-Hee
Jeon Ji-Young
Hwang Min-ho
Im Yong-Jin
Chae Soo-Wan
Kim Min-Gul
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Abstract
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Method development and validation of ellagic acid for the standardization of Gochang Bokbunja as a functional ingredient and health food were accomplished. A Symmetry® (C18, 4.6×250 mm, 5.0 μm) column was used with a gradient elution system of 1% formic acid in water and acetonitrile. This method was validated according to specificity, linearity, accuracy, precision test, and recovery test. Specificity was confirmed with identical retention time, and calibration curves of ellagic acid showed good linear regression (R2>0.9996). Relative standard deviations (RSD) of data from the intra- and inter-day experiments were less than 2.28% and 2.84%, except in the low limit of quality control (LLOQ, 1 μg/mL) sample. The results of the recovery test were from 89.17% to 97.92% with RSD values from 0.05 to 0.14%. Therefore, we performed analysis of ellagic acid as a marker compound in Gochang Bokbunja extracts. The amount of ellagic acid in Gochang Bukbunja was about 1.918 μg/mg (0.192%) in the three times analysis, and RSD was less than 2.36% by the validated method. These results suggest that the developed HPLC method is simple, efficient, and could contribute to the quality control of Gochang Bokbunja extract as a functional ingredient.
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KEYWORD
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ellagic acid, marker compound, Bokbunja, validation, functional food
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