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KMID : 1134820160450010061
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.61 ~ p.67
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Method for Validation of Caffeoylquinic Acid Derivatives in Ligularia fischeri Leaf Extract as Functional Ingredients
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Kwon Jin-Gwan
Kim Jin-Kyu
Seo Chan-Gon
Hong Seong-Su
Ahn Eun-Kyung
Seo Dong-Wan
Oh Joa-Sub
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Abstract
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An HPLC analysis method was developed for standard determinations of chlorogenic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 4,5-di-O-caffeoylquinic acid as functional health materials in Ligularia fischeri extract. HPLC was performed on a C18 Kromasil column (4.6×250 mm, 5 μm column) with a gradient elution of 0.1% (v/v) trifluoroacetic acid and acetonitrile at a flow rate of 1.0 mL/min at 30°C. The analytes were detected at 330 nm. The HPLC method was validated in accordance with the International Conference on Harmonization guideline of analytical procedures with respect to specificity, precision, accuracy, and linearity. The limits of detection and quantitation for the four compounds were 3.0∼14.6 and 9.2∼44.4 μg/mL, respectively. Calibration curves showed good linearity (r2>0.999), and the precision of analysis was satisfied (less than 0.9%). Recoveries of quantified compounds ranged from 98.96 to 101.81%. This result indicates that the established HPLC method is very useful for the determination of marker compounds in Ligularia fischeri leaf extracts.
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KEYWORD
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Ligularia fischeri leaves, caffeoylquinic acid, validation, HPLC, functional health food
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