A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC
- Authors
- Bae, Sang Eun; Cho, Seung Yong; Won, Yong Duk; Lee, Seon Ha; Park, Hyun Jin
- Issue Date
- 5월-2012
- Publisher
- ELSEVIER
- Keywords
- Black garlic; S-allyl cysteine; High performance liquid chromatography; Analytical method development
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.46, no.2, pp.532 - 535
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 46
- Number
- 2
- Start Page
- 532
- End Page
- 535
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/108512
- DOI
- 10.1016/j.lwt.2011.11.013
- ISSN
- 0023-6438
- Abstract
- A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization with AccQ-Fluor Reagent. The results were then compared with those from obtained using the HPLD-UVD (ultraviolet detection) that has been conventionally used for measuring SAC in raw garlic. The SAC content in raw garlic measured by the HPLC-FLD and the HPLD-UVD were 21.52 and 22.73 mu g/g, respectively. And these results were satisfactory with %CV (coefficient of variation) less than 2%. However, the application of the HPLC-UVD for the determination of SAC in black garlic was limited due to the high %CV that arose from the unstable baseline. However, the HPLC-FLD could be applied to the measurement of SAC in black garlic with satisfactory %CV. The HPLC-FLD method was validated by determining the linearity, limit of detection, limit of quantification, accuracy and precision. This method showed excellent linearity with a coefficient of determination (R-2) greater than 0.998. The limits of detection (L0D) and the limit of quantification (LOQ) were 6.28 and 19.02 mu g/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%. (C) 2011 Elsevier Ltd. All rights reserved.
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