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KMID : 1134820220510111232
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 11 p.1232 ~ p.1237
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Validation of the HPLC Method for Cynarin in Arctium lappa Root Extract for Standardization as a Functional Health Ingredient
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Lim Dong-Wook
Um Min-Young
Lee Chang-Ho
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Abstract
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This study aimed to establish the analytical method for standardization of cynarin in the Arctium lappa root extract (ALE). Briefly, ALE and cynarin were dissolved in 50% MeOH and analyzed by HPLC using a Supelco C18 column (250 mm×4.6 mm, 5 μm) with a gradient elution of 0.2% formic acid (v/v) and methanol. The eluate was detected at 330 nm using a PDA detector. The method was validated for specificity, linearity, precision, and accuracy. High linearity was demonstrated with correlation coefficients of 0.9999 for cynarin. Moreover, we determined good accuracy (95.05∼98.26%) and the generally acceptable precision criterion (RSD; 0.28∼3.28%). We believe that this current HPLC method is reliable for quantitating the cynarin content from the ALE, and that cynarin can be used as an indicator compound for ALE.
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KEYWORD
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Arctium lappa root, cynarin, validation, standardization, HPLC analysis
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