Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

HPLC Method Validation of Naringin Determination in Goheung Yuzu Extract as a Functional Ingredient

건강기능식품 기능성 원료로서 고흥 유자 추출물의 지표성분 Naringin 분석법

  • 문소현 (건국대학교 생명자원식품공학과) ;
  • 고은영 (건국대학교 생명자원식품공학과) ;
  • ;
  • 박세원 (건국대학교 생명자원식품공학과)
  • Received : 2014.08.01
  • Accepted : 2014.09.15
  • Published : 2014.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

An HPLC method for determination of naringin was developed to standardize it as a marker compound in Goheung yuzu extract as a functional health food. Optimum results were obtained by C-18 column chromatography using solvent mixtures (A: 0.5% acetic acid, B: acetonitrile) as the stationary phase and mobile phase. The method was fully validated and sensitive with a limit of detection (LOD) of 0.0218 mg/L and limit of quantification (LOQ) of 0.0661 mg/L. The method showed high linearity (coefficient of correlation=0.9986) and high accuracy, as recovery rates of naringin at concentrations of 1, 0.5, 0.1, 0.05 mg/mL were in the ranges of 95.74~98.25%, 97.67~101.01%, 97.33~104.64%, and 95.53~106.82%, respectively. Intra-day and inter-day variation, which are measures of method precision, were 1.39~1.95% and 0.17~1.49%, respectively. Therefore, the method could be used without modification for determination of naringin as a marker compound in Goheung yuzu extracts.

개별 인정형 건강기능식품 기능성 원료로 개발한 고흥 유자추출물의 표준화를 위해 지표성분으로 naringin을 설정하였으며, HPLC를 이용하여 지표성분 naringin의 분석법을 확립하고 그에 따른 유효성분 검정을 실시하고자 하였다. 유효성 검정 결과, 본 시험법에서 표준용액의 retention time과 고흥 유자 추출물의 retention time이 일치하는 것을 확인할 수 있었으며 동일한 spectrum을 나타내어 특이성을 확인하였다. 검량선의 상관계수($R^2$)는 0.9986으로 높은 직선성을 보였으며 검출한계는 0.0218 mg/L, 정량한계는 0.0661 mg/L로 설정되었다. Naringin의 회수율은 1 mg/mL에서는 95.75~98.25%, 0.5 mg/mL에서는 97.67~101.01%, 0.1 mg/mL에서는 97.33~104.64%, 0.05 mg/mL에서는 95.53~106.82%의 범위의 회수율을 얻었으며 intra-day에서의 정밀도(RSD)는 1.39~1.95%, inter-day에서는 0.17~1.49%의 정밀도를 나타내어 고흥 유자 추출물의 지표성분 naringin의 분석법은 적합한 시험법임을 확인하였다.

Keywords

References

  1. Yang HS, Eun JB. 2011. Fermentation and sensory characteristics of Korean traditional fermented liquor (Makgeolli) added with citron (Citrus junos SIEB ex TANAKA) juice. Korean J Food Sci Technol 43: 438-445. https://doi.org/10.9721/KJFST.2011.43.4.438
  2. Kim HY, Kim E, Kim DH, Oh MJ, Shin TS. 2009. The nutritional components of olive flounder (Paralichthys olivaceus) fed diets with yuza (Citrus junos Sieb ex Tanaka). J Fish Aquat Sci 42: 215-223. https://doi.org/10.5657/kfas.2009.42.3.215
  3. Lee YJ, Kim SI, Han YS. 2008. Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J Food & Nutr 21: 135-142.
  4. Vinson JA, Su X, Zubik L, Bose P. 2001. Phenol antioxidant quantity and quality in food: fruits. J Agric Food Chem 49: 5315-5321. https://doi.org/10.1021/jf0009293
  5. Hertog MG, Feskens EJ, Hollman PC, Katan MB, Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet 342: 1007-1011. https://doi.org/10.1016/0140-6736(93)92876-U
  6. Lee SL, Seo CS, Kim JH, Shin HK. 2011. Contents of poncirin and naringin in fruit of Poncirus trifoliata according to different harvesting times and locations for two years. Kor J Pharmacogn 42: 138-143.
  7. Chae SC, Kyo EG, Choi SH, Ryu GC. 2008. Protective effect naringin on carbon tetrachloride induced hepatic injury in mice. J Environ Toxicol 23: 325-335.
  8. Singleton VL. 1981. Naturally occurring food toxicants: phenolic substances of plant origin common in foods. Adv Fd Res 27: 149-242. https://doi.org/10.1016/S0065-2628(08)60299-2
  9. Cvetnic Z, Vladimir-Knezevic S. 2004. Antimicrobial activity of grapefruit seed and pulp ethanolic extract. Acta Pharm 54: 243-250.
  10. Kim HJ, Oh GT, Park YB, Lee MK, Seo HJ, Choi MS. 2004. Naringin alters the cholesterol biosynthesis and antioxidant enzyme activities in LDL receptor-knockout mice under cholesterol fed condition. Life Sci 74: 1621-1634. https://doi.org/10.1016/j.lfs.2003.08.026
  11. Jung UJ, Lee MK, Park YB, Kang MA, Choi MS. 2006. Effect of citrus flavonoids on lipid metabolism and glucose-regulating enzyme mRNA levels in type-2 diabetic mice. Int J Biochem Cell Biol 38: 1134-1145. https://doi.org/10.1016/j.biocel.2005.12.002
  12. Balestrieri ML, Castaldo D, Balestrieri C, Quagliuolo L, Giovane A, Servillo L. 2003. Modulation by flavonoids of PAF and related phospholipids in endothelial cells during oxidative stress. J Lipid Res 44: 380-387. https://doi.org/10.1194/jlr.M200292-JLR200
  13. Yoo KM, Lee CH, Hwang IK. 2008. Preparation of chocolate added with yuza (Citrus junos Sieb ex Tanaka) and its antioxidant characteristics. Korean J Food Cookery Sci 24: 222-227.
  14. Yu HY, Park SW, Chung IM, Jung YS. 2011. Anti-platelet effects of yuzu extract and its component. Food Chem Toxicol 49: 3018-3024. https://doi.org/10.1016/j.fct.2011.09.038
  15. Musmade KP, Trilok M, Dengale SJ, Bhat K, Reddy MS, Musmade PB, Udupa N. 2014. Development and validation of liquid chromatographic method for estimation of naringin in nanoformulation. J Pharm doi: 10.1155/2014/864901.
  16. Ribeiro IA, Ribeiro MHL. 2008. Naringin and naringenin determination and control in grapefruit juice by a validated HPLC method. Food Control 19: 432-438. https://doi.org/10.1016/j.foodcont.2007.05.007
  17. Calabro ML, Galtieri V, Cutroneo P, Tommasini S, Ficarra P, Ficarra R. 2004. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice. J Pharm Biomed Anal 35: 349-363. https://doi.org/10.1016/S0731-7085(03)00585-5

Cited by

  1. Comparison of Methods for Measuring Histamine by ELISA and HPLC-MS Assay In Vitro vol.47, pp.4, 2015, https://doi.org/10.15324/kjcls.2015.47.4.306
  2. Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract vol.28, pp.5, 2014, https://doi.org/10.11002/kjfp.2021.28.5.663