Development and method validation of analysis of urushiol in sumac and food ingredients in Korea

Dongwon Seo, Kijin Kim, Hee Don Choi, Miyoung Yoo, Jaeho Ha, Kwang Won Lee

    Research output: Contribution to journalArticlepeer-review

    3 Citations (Scopus)

    Abstract

    This study developed an analytical method to determine the urushiol content in sap and several foods. The full process for urushiol analysis consists of extraction, trimethylsilyl silylation, analysis, and identification via GC-MS, with each step optimized to attain the required accuracy and precision. Urushiol was separated from sap via liquid–liquid extraction and was derivatized via silylation. The components were analyzed using a polar capillary column and identified using GC-MS. The deviations of relative retention times and retention time windows were within 0.001 and 0.02 min, which satisfied the criteria of 0.06 and 0.03 min, respectively. The response of the urushiol standards tested was found to be linear in the investigated concentration range, with a correlation coefficient of 0.998. The LODs were between 1.74 and 2.67 µg/mL.

    Original languageEnglish
    Pages (from-to)793-797
    Number of pages5
    JournalJournal of AOAC International
    Volume101
    Issue number3
    DOIs
    Publication statusPublished - 2018

    Bibliographical note

    Funding Information:
    Received June 19, 2017. Accepted by AP August 7, 2017. 1Corresponding author’s e-mail: [email protected] This research was supported by the Main Research Program (E0143033673) of the Korea Food Research Institute, funded by the Korean Ministry of Science and ICT. DOI: https://doi.org/10.5740/jaoacint.17-0252

    Publisher Copyright:
    © 2018 AOAC International. All Rights Reserved.

    ASJC Scopus subject areas

    • General Medicine

    Fingerprint

    Dive into the research topics of 'Development and method validation of analysis of urushiol in sumac and food ingredients in Korea'. Together they form a unique fingerprint.

    Cite this