Background: In the present study, we established an HPLC (high performance liquid chromatography)-analysis method for the determination of marker compounds as a part of the material standardization for the development of health-functional foods from Salvia plebeia R. Br. extract. Methods and Results: The quantitative determination method of hispidulin as a marker compound was optimized by HPLC analysis using a YMC hydrosphere C18 column with a gradient elution system. This method was validated using specificity, linearity, accuracy, and precision tests. It showed a high linearity in the calibration curve with a coefficient of correlation (r2) of 0.999995. The method was fully validated, and was sensitive, with the limit of detection (LOD) at 0.09 ㎍• ㎖−1 and limit of quantification (LOQ) at 0.27 ㎍• ㎖−1. The relative standard deviation (RSD) values of the data from intra- and inter-day precision were 0.05 - 0.22% and 0.32 - 0.42%, respectively, and the intra- and inter-day accuracy of hispidulin were 99.5 - 102.3% and 98.8 - 101.5%, respectively. The average content of hispidulin in Salvia plebeia R. Br. extract was 3.945 ㎎• g−1 (0.39%). Conclusions: These results suggest that the developed HPLC method is very efficient, and that it could contribute to the quality control of Salvia plebeia R. Br. extracts as a functional ingredient in health functional foods.

본 연구에서는 보다 효율적인 동결 보존법을 수립하기 위하여 현재 사용되는 동결 보존액과 동결방법을 정자의 운동성 측면에서 비교해 보았다. 즉, 세 종류의 조성이 다른 동결보존액인 TYB, dithiothreitol을 첨가한 TYB+DTT, KS II 등이 동결보존 전후에 있어 운동성에 미치는 영향을 조사하였으며, 또한 vapor freezing 방법과 computerized freezer를 사용한 동결방법이 정자 운동성에 미치는 영향을 알아보았다. 정자