Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Analytical Method for the Validation of Hispidulin as a Marker Compound for the Standardization of Salvia plebeia R. Br. Extracts as a Functional Ingredient

배암차즈기 추출물의 기능성원료 표준화를 위한 지표성분으로서 Hispidulin의 분석법 평가

  • Jeon, Yoon Jung (YD Life Science Research Institutes, YD Life Science Co. Ltd.) ;
  • Kwak, Hoyoung (YD Life Science Research Institutes, YD Life Science Co. Ltd.) ;
  • Choi, Jong Gil (YD Life Science Research Institutes, YD Life Science Co. Ltd.) ;
  • Lee, Je Hyuk (Department of Food and Nutrition, Kongju National University) ;
  • Choi, Soo Im (YD Life Science Research Institutes, YD Life Science Co. Ltd.)
  • 전윤정 ((주)와이디생명과학연구소) ;
  • 곽호영 ((주)와이디생명과학연구소) ;
  • 최종길 ((주)와이디생명과학연구소) ;
  • 이제혁 (공주대학교 식품영양학과) ;
  • 최수임 ((주)와이디생명과학연구소)
  • Received : 2016.05.19
  • Accepted : 2016.07.18
  • Published : 2016.08.30
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Abstract

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 ($r^2$) of 0.999995. The method was fully validated, and was sensitive, with the limit of detection (LOD) at $0.09{\mu}g{\cdot}m{\ell}^{-1}$ and limit of quantification (LOQ) at $0.27{\mu}g{\cdot}m{\ell}^{-1}$. 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 $3.945mg{\cdot}g^{-1}$ (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.

Keywords

References

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