An Improved Analytical Method for the Determination of Brown FK in Food using HPLC.

In this study, an improved analytical method for the detection of the colorant Brown FK in foods using high-performance liquid chromatography was developed. The method, which employed an RC-C18 column and diode array detection at 254 nm with sodium acetate solution and methanol as mobile phases, exhibited good linearity (R2 = 1.0), and its limits of detection and quantification were determined to be 0.

Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea.

This study investigated a method for the validation and determination of measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants (SPAs) such as propyl gallate (PG), octyl gallate (OG), dodecyl gallate (DG), 2,4,5-trihydroxy butyrophenone (THBP), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in edible oils commonly consumed in Korea. The validated method was able to extract SPA residues under the optimized HPLC-UV and LC-MS/MS conditions. Furthermore, the measurement of uncertainty was evaluated based on the precision study.

Development and validation of an analytical method for the determination of 4-hexylresorcinol in food.

This study presents a method validation for extraction and quantitative analysis of 4-hexylresorcinol residues in shrimp and crab meat using HPLC-FLD. We were focused on the collaboratively analysis of each shrimp and crab meat samples, and developed LC-MS/MS method for the correct confirmation of the identity of compound. Validation parameters; selectivity, linearity, LOD, LOQ, accuracy, precision, and measurement of uncertainty were attained.

Determination of hexamethylenetetramine in foods by high-performance liquid chromatography (HPLC).

A simple and rapid method was developed and validated for the determination of hexamethylenetetramine (HMT) in foods. Samples were homogenised and extracted with methanol, followed by centrifugation. The resulting solution was filtered and injected into the high-performance liquid chromatograph (HPLC).

Quantitative determination of carmine in foods by high-performance liquid chromatography.

A simple and rapid method has been developed and validated for the determination of carmine in foods. Samples were homogenised and extracted with 0.05 M NaOH, followed by centrifugation.

Comparison of four different methods for the determination of sulfites in foods marketed in South Korea.

Sulfites in foods were analysed using four methods: optimised Monier-Williams (official method), modified Rankine, HPLC and ion-exchange chromatography (IEC). The modified Rankine and HPLC methods were performed according to the previously reported methods but with some modifications. The IEC method was carried out through a combination of a modified Rankine apparatus and an anion-exchange column for the first time.

Protein kinase C-related kinase 2 regulates hepatitis C virus RNA polymerase function by phosphorylation.

The hepatitis C virus (HCV) NS5B protein is the viral RNA-dependent RNA polymerase required for replication of the HCV RNA genome. We have identified a peptide that most closely resembles a short region of the protein kinase C-related kinase 2 (PRK2) by screening of a random 12-mer peptide library displayed on the surface of the M13 bacteriophage with NS5B proteins immobilized on microwell plates. Competitive phage enzyme-linked immunosorbent assay with a synthetic peptide showed that the phage clone displaying this peptide could bind HCV RNA polymerase with a high affinity.