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KMID : 1134820140430111737
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 11 p.1737 ~ p.1741
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HPLC Method Validation of Naringin Determination in Goheung Yuzu Extract as a Functional Ingredient
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Moon So-Hyun
Ko Eun-Young
Assefa Awraris Derbie
Park Se-Won
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Abstract
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An HPLC method for determination of naringin was developed to standardize it as a marker compound in Goheung yuzu extract as a functional health food. Optimum results were obtained by C-18 column chromatography using solvent mixtures (A: 0.5% acetic acid, B: acetonitrile) as the stationary phase and mobile phase. The method was fully validated and sensitive with a limit of detection (LOD) of 0.0218 mg/L and limit of quantification (LOQ) of 0.0661 mg/L. The method showed high linearity (coefficient of correlation=0.9986) and high accuracy, as recovery rates of naringin at concentrations of 1, 0.5, 0.1, 0.05 mg/mL were in the ranges of 95.74～98.25%, 97.67～101.01%, 97.33～104.64%, and 95.53～106.82%, respectively. Intra-day and inter-day variation, which are measures of method precision, were 1.39～1.95% and 0.17～1.49%, respectively. Therefore, the method could be used without modification for determination of naringin as a marker compound in Goheung yuzu extracts.
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KEYWORD
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yuzu, naringin, validation, functional food, marker compound
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