논문 상세보기
pp.104-108
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 (R2) of 0.9999. The limit of quantification (LOQ) was 10 μg/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. Key words: Valerinan officinalis, valerenic acid, HPLC, validation, functional health food
서 론
재료 및 방법
1. 실험재료
2. 표준용액 조제
3. HPLC 분석
4. 분석법의 유효성 검증
5. 길초근 주정 추출물 내에서의 valerenic acid 분석
결과 및 고찰
1. 특이성 확인
2. 직선성 및 최소정량한계
3. 정확성, 정밀성 및 길초근 추출물 내의 valerenic acid함량
요약 및 결론
감사의 글
References
