식품 중 아스코르빈산 유래 산화방지제의 HPLC 분석법 검증 및 개선

정민규¹, 박찬억¹, 박민희¹, 여주동¹, 박성관², 김소희², 신태선³, 백형희⁴, 이재환¹^,^*

Validation of HPLC Methods for Ascorbic Acid and Its Derivatives in Foods

Min Kyu Jeong¹, Chan Uk Park¹, Min Hee Park¹, JuDong Yeo¹, SeungKwan Park², SoHee Kim², Tae-Sun Shin³, Hyung Hee Baek⁴, JaeHwan Lee¹^,^*

¹서울과학기술대학교 식품공학과

²식품의약품안전평가원

³전남대학교

⁴단국대학교 식품공학과

¹Department of Food Science and Technology, Seoul National University of Science and Technology

²National Institute of Food and Drug Safety Evaluation

³Chonnam National University, Yeosu

⁴Department of Food Engineering, Dankook University

^*Corresponding author: JaeHwan Lee, Department of Food Science and Technology, Seoul National University of Science and Technology, 172 Gongneung-2 dong, Nowon-gu, Seoul 139-743, Korea, Tel: +82-2-970-6739; Fax: +82-2-976-6460, E-mail: jhlee@snut.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 20, 2010; Revised: Dec 24, 2010; Accepted: Dec 24, 2010

Published Online: Feb 28, 2011

Abatract

Analytical methods for food antioxidants including ascorbic acid, erythorbic acid, ascorbyl palmitate (AP), and ascorbyl stearate (AS), were validated using high performance liquid chromatography. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), and recovery were tested using lard and cider as food model systems. Linearity of ascorbic acid and erythorbic acid were both higher than (R²> 0.99), LOD of these compounds were 0.46 and 0.48 μg/mL, respectively and LOQ were 1.39 and 1.45 μg/mL, respectively. The recovery rates of these compounds were 86.35-94.78% and 84.76-95.02%, respectively. However, the concentration of AP and AS decreased in methanol stock solution. Four other solvents including ethanol, acetonitrile, mixture of methanol and acetonitrile, and mixture of ethanol and acetonitrile were tested to increase the stability of AP and AS under room temperature and refrigerated temperature. Ethanol provided better stability of AP and AS under both room and refrigerated temperature. This study can help to accurately analyze the content of ascorbic acid and its derivatives in processed foods.

Keywords: Validation; ascorbic acid; ascorbic acid derivatives; HPLC analysis