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KMID : 0370220230670050311
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Yakhak Hoeji
2023 Volume.67 No. 5 p.311 ~ p.317
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Development and Evaluation of HPLC-UV Method for Astaxanthin in Health Functional Foods Code
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Jeong Yoo-Seong
Shin Jung-Hoon
Choi Yong-Seok
Han Sang-Beom
Lee Dong-Kyu
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Abstract
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The HFF (Health Functional Foods) Code provides protocols for the quantitative analysis of 68 types of HFFingredients. Astaxanthin is one of the HFF with antioxidant properties, preventing cell damage and reducing eye fatigue,becoming popular in the HFF market. To improve the astaxanthin assay protocol, we changed the LC condition from atertiary pump to a binary pump and optimized the mobile phase and gradient accordingly. Based on the differences in the enzymes, we also observed the efficiency of the conversion of astaxanthin ester to free astaxanthin. We validated ourmodified method based on AOAC guidelines, including linearity (R2?0.99), selectivity, accuracy (recovery 92~105%), andprecision (%RSD ?2). An applicability was evaluated on 15 health functional food products, and the recovery values weresatisfied within the range of 80-120%. In this study, we modernized the analytical method of astaxanthin by modifyingthe LC conditions, and standardized the cholesterol esterase with the highest efficiency.
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KEYWORD
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Astaxanthin, Health Functional Foods (HFF) Code, Liquid chromatography, Ultraviolet detector
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