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http://dx.doi.org/10.3746/jkfn.2014.43.11.1737

HPLC Method Validation of Naringin Determination in Goheung Yuzu Extract as a Functional Ingredient  

Moon, So-Hyun (Department of Molecular Biotechnology, Konkuk University)
Ko, Eun-Young (Department of Molecular Biotechnology, Konkuk University)
Assefa, Awraris Derbie (Department of Molecular Biotechnology, Konkuk University)
Park, Se-Won (Department of Molecular Biotechnology, Konkuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.11, 2014 , pp. 1737-1741 More about this Journal
Abstract
An HPLC method for determination of naringin was developed to standardize it as a marker compound in Goheung yuzu extract as a functional health food. Optimum results were obtained by C-18 column chromatography using solvent mixtures (A: 0.5% acetic acid, B: acetonitrile) as the stationary phase and mobile phase. The method was fully validated and sensitive with a limit of detection (LOD) of 0.0218 mg/L and limit of quantification (LOQ) of 0.0661 mg/L. The method showed high linearity (coefficient of correlation=0.9986) and high accuracy, as recovery rates of naringin at concentrations of 1, 0.5, 0.1, 0.05 mg/mL were in the ranges of 95.74~98.25%, 97.67~101.01%, 97.33~104.64%, and 95.53~106.82%, respectively. Intra-day and inter-day variation, which are measures of method precision, were 1.39~1.95% and 0.17~1.49%, respectively. Therefore, the method could be used without modification for determination of naringin as a marker compound in Goheung yuzu extracts.
Keywords
yuzu; naringin; validation; functional food; marker compound;
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