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KMID : 1134820130420020244
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 2 p.244 ~ p.248
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Confirmation of Schizandrin as a Marker Compound in Jangsu Omija Powder
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Kim Yun-Jeong
Ha Na
Han Song-Hee
Jeon Ji-Young
Hwang Min-ho
Lee Sun-Young
Chae Soo-Wan
Kim Min-Gul
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Abstract
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We studied the development of schizandrin as a marker compound in Jangsu Omija. Schizandrin was validated for its LOD (limit of detection), LOQ (limit of quantitation), precision, accuracy, and recovery by HPLC relative to Omija powder. It showed a high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9990. The LOD and LOQ were 0.2 μg/mL and 0.5 μg/mL, respectively. The intra- and inter-day precision of schizandrin calibration standards was 0.06～0.66% and 0.13～1.19%, respectively, and the intra- and inter-day accuracy of schizandrin was 98.35～103.30% and 98.35～103.00%, respectively. Overall, schizandrin was validated through our analytical methods as a marker compound in Jangsu Omija.
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KEYWORD
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schizandrin, method development, Omija, HPLC, validation
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