Centella asiatica (C. asiatica) has been widely used in food, cosmetics, and pharmaceutical industry as a functional material. In a previous study, we have investigated not only pharmacological effects such as antioxidative and anti-inflammatory effects, but also analyzed various functional ingredients. In this study, triterpenoids were analyzed using HPLC-DAD to determine marker compounds among functional ingredients. When triterpenoids were analyzed, asiaticoside from C. asiatica was determined as an optimal marker compound. Next, specificity, linearity, limited of detection (LOD), limited of quantification (LOQ), precision, accuracy, and range were evaluated using HPLC-DAD to determine asiaticoside contents in C. asiatica juice and extracts. The specificity was elucidated by chromatogram and retention time using an established analytical method. The coefficient of correlation obtained was 0.9996. LOD was 4.99 μg/mL and LOQ was 15.12 μg/mL. Intra- and inter-day precision of asiaticoside were determined to be 0.48~1.68% and 0.08~1.09%, respectively. Furthermore, the recovery rate of asiaticoside was 98.88% and the analytical range of Field-70E was determined to be 0.625~10 mg/mL. As a results of evaluating ABTS, DPPH, and FRAP antioxidative effect, Field-70E showed potent antioxidant activities. Results of this study could be used as basic data for quality standardization of C. astiatica juice and extracts.

Abstract
서 론
재료 및 방법
    1. 시료 제조
    2. 표준용액 및 시료 조제
    3. HPLC 분석조건
    4. 분석법 검증
    5. 항산화 활성
    6. 통계처리
결과 및 고찰
    1. 재배환경에 따른 병풀 착즙액과 추출물의 유효성분 함량 분석
    2. 분석법 검증
    3. 항산화 활성
요약 및 결론
감사의 글
References

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• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템 융합전공 대학원생) | Hyun Young Shin (Graduate School Student, Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical & Life Science, Korea University)
• 하은지(한국교통대학교 식품영양학전공 학부생) | Eun Ji Ha (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation)
• 구자평(한국교통대학교 식품영양학전공 학부생) | Ja Pyeong Koo (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation)
• 정세빈(한국교통대학교 식품영양학전공 학부생) | Se Bin Jeong (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation)
• 김가을에(한국교통대학교 식품영양학전공 학부생) | Gaeuleh Kim (Undergraduate Student, Major in Food and Nutrition, Korea National University of Transportation)
• 정미연(㈜참선진녹즙 연구소장) | Mi Yeun Joung (Food R&D Center Director, Corporation ChamSunJin Green Juice)
• 유광원(한국교통대학교 식품영양학전공 교수) | Kwang-Won Yu (Professor, Major in Food and Nutrition, Korea National University of Transportation) Corresponding author