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http://dx.doi.org/10.9721/KJFST.2019.51.5.420

Validation of an analytical method of dieckol for standardization of Ecklonia cava extract as a functional ingredient  

Xu, Yan (Department of Food and Nutrition, Hanyang University)
Kim, Eun Suh (Department of Food and Nutrition, Hanyang University)
Lee, Ji-Soo (Department of Food and Nutrition, Hanyang University)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.5, 2019 , pp. 420-424 More about this Journal
Abstract
An HPLC analysis method was developed and standardized for the detection of dieckol as a functional food ingredient in Ecklonia cava extracts. HPLC was performed using a Capcell Pak C18 column ($250{\times}4.6mm$, $5{\mu}m$) with a gradient elution of water and acetonitrile, both containing 0.1% (v/v) trifluoroacetic acid, at a flow rate of 1.0 mL/min at $25^{\circ}C$. The eluate was detected at 230 nm. For validation, the specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) of dieckol were measured. The calibration curve for the detection of dieckol had high linearity ($R^2=0.9994$), with LOD and LOQ values of 0.38 and $1.16{\mu}g/mL$, respectively. Recovery of the quantified compound ranged from 99.61 to 100.71%. The relative standard deviation values of the intra-day and inter-day precisions were less than 1.7 and 1.25%, respectively. These results indicate that the reported HPLC method is simple, reliable, and reproducible for the detection of dieckol in Ecklonia cava extracts.
Keywords
Ecklonia cava; dieckol; HPLC method; validation;
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Times Cited By KSCI : 4  (Citation Analysis)
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