The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Simultaneous Analysis of Both Lactone Form and Acid Form Monacolin K in Red Yeast Rice by RP-HPLC

역상 HPLC에 의한 홍국 중의 락톤 및 산성 모나콜린 K의 동시분석법

  • Moon, Young-ja (Dept. of Food and Nutrition, Woosong Information College) ;
  • Wang, Qi-jun (Biotechnology Research Institute, Dbio Inc.) ;
  • Xu, Bao-jun (Biotechnology Research Institute, Dbio Inc.) ;
  • Li, Chang-tian (Biotechnology Research Institute, Dbio Inc.) ;
  • Kim, Jae-hoon (Biotechnology Research Institute, Dbio Inc.) ;
  • Mo, En-kyeng (Biotechnology Research Institute, Dbio Inc.) ;
  • Baek, Seoung-young (Biotechnology Research Institute, Dbio Inc.) ;
  • Il Kwon (Biotechnology Research Institute, Dbio Inc.) ;
  • Sung, Chang-keun (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2001.12.01
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Abstract

A method for the simultaneous and precise determination of lactone form and acid form monacolin K in red yeast rice by HPLC was developed in this study. The standard of acid form monacolin K was prepared by alkaline hydrolysis of its lactone form, which was purchased from Sigma company. The optimum HPLC system for the separation and quantification of acid form and lactone form monacolin K is based on the reversed-phase column, and the acidified mobile phase consisting of acetonitrile : 0.1% trifluoroacetic acid (TFA) water soln : 62 :38, the low limit detection amount was 5 ng (i.e.10 $\mu$l injection of 0.5 $\mu\textrm{g}$/ml) . And the optimal extracting system for monacolins in red rice was also presented here.

홍버섯쌀은 현재 혈압과 혈중 고지혈 강하제로서 의약품 뿐만 아니라 기능성 식품으로서 많은 관심을 불러일으키고 있다. 그러나 이 홍버섯에 함유된 유효성분인 monacolin K의 정성법과 정량적인 분석 방법이 제시되지 못하였다. 본 연구에서는 monacolin K의 lactone과 acid 형태에 대한 각각의 정확한 정성법과 정량가능한 분석법을 제안하였다. 이 방법은 HPLC의 역상컬럼을 사용하여 acetonitrile과 0.1%TFA를 62:38의 비율로 혼합한 용매를 사용하는 것이다. 이 제시된 방법을 활용했을 때 홍국중의 monacolin K의 최소 검출농도는 5ng이었다.

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