The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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HPLC Validation of Valerian Ethanol Extract as a Functional Food

건강기능식품 원료로서 길초근 주정 추출물의 지표성분 분석법 검증

  • Jo, Kyungae (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University) ;
  • Han, Sung Hee (BK21Plus, College of Health Science, Korea University) ;
  • Bae, Song-Hwan (Dept. of Food and Biotechnology, Hankyong National University) ;
  • Shin, Jung Cheul (Neo Cremar Co. Ltd.) ;
  • Suh, Hyung Joo (BK21Plus, College of Health Science, Korea University)
  • 조경애 (고려대학교 대학원 의생명융합과학과) ;
  • 한성희 (고려대학교 대학원 BK Plus 사업단) ;
  • 배송환 (한경대학교 식품생물공학과) ;
  • 신중철 ((주)네오크레마) ;
  • 서형주 (고려대학교 대학원 BK Plus 사업단)
  • Received : 2017.11.17
  • Accepted : 2018.01.12
  • Published : 2018.02.28
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Abstract

The purpose of this study was to establish valerenic acid as a marker compound for the standardization of ethanol extract of Valerinan officinalis (valerian) root as a functional health food. We established valerenic acid as a marker compound using HPLC. HPLC was used to quantify the marker compound in the valerian extract after validation of methods with linearity, accuracy, and precision. The specificity for retention time was met by comparative analysis of the valerian extract and standard compound using HPLC. The method showed high linearity of the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The limit of quantification (LOQ) was $10{\mu}g/mL$. The accuracy of measurement was 99.88~00.68% and the relative standard deviation (RSD) value was 0.59%. In addition, our analytical method yielded a 29% mean content of valerenic acid in the valerian ethanol extract. These results indicate that the established HPLC method facilitated the determination of marker compounds in the valerian extract for the standardization of health functional foods.

Keywords

References

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