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KMID : 1134820150440010085
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 1 p.85 ~ p.88
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Analytical Validation of Rosmarinic Acid in Water Extract of Perilla frutescens Britton var. acuta Kudo as Functional Health Ingredient
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Park Sung-Yong
Kim Jung-Eun
Choi Chul-Yung
Lee Dong-Wook
Kim Ki-Man
Yoon Goo
Yoon In-Su
Moon Hong-Seop
Cho Seung-Sik
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Abstract
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This study attempted to establish an HPLC analysis method for determination of marker compounds as a part of material standardization for the development of health functional food materials from Perilla frutescens Britton var. acuta Kudo. The quantitative determination method of rosmarinic acid as a marker compound of P. frutescens Britton var. acuta Kudo extract (PFE) was optimized by HPLC analysis using a C18 column (4.6×150 mm, 5 μm) with 0.1% acetic acid as the elution gradient and methanol as the mobile phase at a flow rate of 1 mL/min and detection wavelength of 280 nm. The HPLC/UV method was applied successfully to quantification of the marker compound in PFE after validation of the method with linearity, accuracy, and precision. The method showed high linearity in the calibration curve at a coefficient of correlation (R2) of 0.9995, and the limit of detection and limit of quantitation were 0.36 μg/mL and 1.2 μg/mL, respectively. Relative standard deviation (RSD) values of data from intra- and inter-day precision were less than 3.21% and 1.43%, respectively. Recovery rate test at rosmarinic acid concentrations of 12.5, 25 and 50 μg/mL scored between 97.04～98.98% with RSD values from 0.25～1.97%. These results indicate that the established HPLC method is very useful for the determination of marker compound in PFE to develop a health functional material.
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KEYWORD
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Perilla frutescens Britton var. acuta Kudo, rosmarinic acid, HPLC, validation, functional health food
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