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유미영,Sanghee Lee,Sangil Lee,Homoon Seog,Dongbin Shin 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.6
High performance liquid chromatography (HPLC)methods for determination of organosulfur compounds (OSCs) before their enzymatic decomposition and allicin in garlic were optimized and validated. Four γ-glutamyl peptides, 2 S-alk(en)yl cysteine sulfoxides, and 2 Salk(en)yl cysteine were simply extracted with water,followed by the sensitive and selective determination of all compounds in a single run using reverse phase HPLC. Allicin was extracted with dichloromethane and diethyl ether and analyzed by normal phase HPLC/UV system. OSCs and allicin were separated on Hypurity Elite C18 and silica gel column, respectively. These methods exhibited excellent linearity for all of the analytes with good correlation coefficient (r>0.984). Average recoveries were in the range of 81.89-102.38% with good standard deviations. The limits of quantitation (LOQs) of OSCs and allicin ranged from 0.76 to 5.79 and 20.09 μg/mL,respectively. The precision results were expressed as relative standard deviation (RSD), ranged from 0.03 to 3.31% for intra-day and from 1.22 to 14.00% for the interday. These analytical methods and validation data may be useful for quality evaluation of garlic bulbs.
Determination of Capsaicinoids in Foods Using Ultra High Performance Liquid Chromatography
Jaeho Ha,Hye-Young Seo,You-Shin Shim,Dong-Won Seo,Homoon Seog,Masahito Ito,Hiroaki Nakagawa 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
A sensitive, precise, and specific ultra high performance liquid chromatographic (u-HPLC) method was developed for the analysis of capsaicin in foods. The method validation parameters yielded good results, including linearity, precision, accuracy, and recovery. The u-HPLC separation was performed on a reversed column C18(particle size 2 μm, i.d. 2 mm, length 50 mm, followed by fluorescence detection-excitation 280 nm, emission 325nm). The recovery of capsaicin in gochujang was more than 91%, and the detection limit and lower determination limit of u-HPLC analysis were 0.054 and 0.163 μg/mL for capsaicin and 0.053 and 0.160 μg/mL for dihydrocapsaicin,respectively. The calibration graph for capsaicin and dihydrocapsaicin was linear from 0.2 to 10.0 μg/mL for u-HPLC analysis. The inter-day and intra-day precisions (relative standard deviations) were <5.21% for capsaicin and <9.79% for dihydrocapsaicin while the average recoveries obtained were quantitative 91.1-94.8% for capsaicin, 91.4-97.0% for dihydrocapsacin, indicating good accuracy of the u-HPLC method.