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 22.73μg/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 (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%.
| Original language | English |
|---|---|
| Pages (from-to) | 532-535 |
| Number of pages | 4 |
| Journal | LWT - Food Science and Technology |
| Volume | 46 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2012 May 1 |
Fingerprint
Keywords
- Analytical method development
- Black garlic
- High performance liquid chromatography
- S-allyl cysteine
ASJC Scopus subject areas
- Food Science
Cite this
A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. / Bae, Sang Eun; Cho, Seung Yong; Won, Yong Duk; Lee, Seon Ha; Park, Hyun Jin.
In: LWT - Food Science and Technology, Vol. 46, No. 2, 01.05.2012, p. 532-535.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC
AU - Bae, Sang Eun
AU - Cho, Seung Yong
AU - Won, Yong Duk
AU - Lee, Seon Ha
AU - Park, Hyun Jin
PY - 2012/5/1
Y1 - 2012/5/1
N2 - 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 22.73μg/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 (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%.
AB - 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 22.73μg/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 (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%.
KW - Analytical method development
KW - Black garlic
KW - High performance liquid chromatography
KW - S-allyl cysteine
UR - http://www.scopus.com/inward/record.url?scp=84856025629&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84856025629&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2011.11.013
DO - 10.1016/j.lwt.2011.11.013
M3 - Article
AN - SCOPUS:84856025629
VL - 46
SP - 532
EP - 535
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 2
ER -