Abstract
ABSTRACTHere we report a specific method for the determination and validation of distinguishable standard marker compounds and processed mature silkworm powder with the aim of standardizing the powder to uniformly control it as a raw functional food ingredient. The content of three specific amino acids–serine, glycine, and alanine–were determined using high-performance liquid chromatography. The compounds met the requirement of marker compounds due to their unique repetitive amino acid sequence. The variations of the amounts of serine, glycine, and alanine in the powder were considered to depend on the cultivation and production conditions of the raw ingredient with the sum of three amino acid contents giving the unique quantitative marker compound level.
Highlights
Standardization in health/functional foods involves managing technology and information used during the entire process of food production, from raw material production to manufacturing procedures, for the consistent production of a certified ingredient
Specificity Specificity is the ability to unequivocally assess the analyte in the presence of any other components that may be present. This attribute was assessed by comparing retention times obtained in the standard amino acid mixture with those of the hydrolyte obtained in processed mature silkworm powder and was evaluated based on the chromatogram obtained by high-performance liquid chromatography (HPLC) analysis of the treated preparations
A method for the simultaneous determination of serine, glycine, and alanine contents in processed mature silkworm powder using HPLC with UV detector (UVD) was evaluated and validated, the purpose of which was to establish distinguished marker compounds that represent the characteristic of processed mature silkworm powder and to determine the standard and specification values to uniformly control the quality of the ingredient as functional food uses
Summary
Standardization in health/functional foods involves managing technology and information used during the entire process of food production, from raw material production to manufacturing procedures, for the consistent production of a certified ingredient. Marker compounds should be designated as indexes of standardization; these should be selective and specific compounds representing the characteristics of the ingredient to be standardized, irrespective of whether they are functional. These marker compounds should be identified and quantitatively analyzed using appropriate methods, the results of which should be accurate, reproducible, and verifiable.[1,2,3]. Mature silkworms are defined as those in which the larvae have been cultured till the end of the 3rd day of the 5th instar. A characteristic of mature silkworms is their silk glands, which contains silk proteins.[4]
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