Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2020-10-15T00:55:35Z | - |
dc.date.available | 2020-10-15T00:55:35Z | - |
dc.date.issued | 2019-10 | - |
dc.identifier.citation | 한국식품과학회지, v. 51, no. 5, Page. 420-424 | en_US |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | http://koreascience.or.kr/article/JAKO201930968615682.page | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/154588 | - |
dc.description.abstract | An HPLC analysis method was developed and standardized for the detection of dieckol as a functional food ingredient in Ecklonia cava extracts. HPLC was performed using a Capcell Pak C18 column (250×4.6 mm, 5 μm) with a gradient elution of water and acetonitrile, both containing 0.1% (v/v) trifluoroacetic acid, at a flow rate of 1.0 mL/min at 25oC. The eluate was detected at 230 nm. For validation, the specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) of dieckol were measured. The calibration curve for the detection of dieckol had high linearity (R2=0.9994), with LOD and LOQ values of 0.38 and 1.16 μg/mL, respectively. Recovery of the quantified compound ranged from 99.61 to 100.71%. The relative standard deviation values of the intra-day and inter-day precisions were less than 1.7 and 1.25%, respectively. These results indicate that the reported HPLC method is simple, reliable, and reproducible for the detection of dieckol in Ecklonia cava extracts. | en_US |
dc.description.sponsorship | 본 연구는 해양수산부의 해양수산생명공학기술개발사업(20170297)의 연구비 지원을 받아 수행된 연구결과이며, 이에 감사드립니다 | en_US |
dc.language.iso | ko_KR | en_US |
dc.publisher | 한국식품과학회 | en_US |
dc.subject | Ecklonia cava | en_US |
dc.subject | dieckol | en_US |
dc.subject | HPLC method | en_US |
dc.subject | validation | en_US |
dc.title | 감태추출물의 기능성원료 표준화를 위한 지표성분 dieckol의 분석법 검증 | en_US |
dc.title.alternative | Validation of an analytical method of dieckol for standardization of Ecklonia cava extract as a functional ingredient | en_US |
dc.type | Article | en_US |
dc.relation.no | 5 | - |
dc.relation.volume | 51 | - |
dc.identifier.doi | 10.9721/KJFST.2019.51.5.420 | - |
dc.relation.page | 420-424 | - |
dc.relation.journal | Korean Journal of Food Science and Technology | - |
dc.contributor.googleauthor | 허연 | - |
dc.contributor.googleauthor | 김은서 | - |
dc.contributor.googleauthor | 이지수 | - |
dc.contributor.googleauthor | 김건희 | - |
dc.contributor.googleauthor | 이현규 | - |
dc.contributor.googleauthor | Xu, Yan | - |
dc.contributor.googleauthor | Kim, Eun Suh | - |
dc.contributor.googleauthor | Lee, Ji-Soo | - |
dc.contributor.googleauthor | Kim, Gun-Hee | - |
dc.contributor.googleauthor | Lee, Hyeon Gyu | - |
dc.relation.code | 2019024714 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.