Validation of pH Differential Method for the Determination of Total Anthocyanin Content in Black Rice and Black Soybean with Interlaboratory Comparison

DOI Web Site Web Site 6 Citations 20 References Open Access
  • OKI Tomoyuki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • SAWAI Yusuke
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • SATO-FURUKAWA Maki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • SUDA Ikuo
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization

Bibliographic Information

Other Title
  • 紫黒米・黒大豆中の総アントシアニンのｐＨ　ｄｉｆｆｅｒｅｎｔｉａｌ法による定量とその試験所間比較による妥当性確認
  • ムラサキ クロゴメ クロ ダイズ チュウ ノ ソウ アントシアニン ノ pH differentialホウ ニ ヨル テイリョウ ト ソノ シケンジョ カン ヒカク ニ ヨル ダトウセイ カクニン

Search this article

Description

An interlaboratory study was performed to find a method for the determination of total anthocyanin content in black rice and black soybean, based on the pH differential method. The extraction procedure of anthocyanin in milled materials of black rice and black soybean was optimized ; the recoveries determined for milled materials of rice and soybean spiked with cyanidin-3-glucoside were 98.9% and 92.1%, respectively. Duplicate determinations of total anthocyanin content performed by two technicians on five different test materials on three different days resulted in relative standard deviations of 1.6 to 2.7%. Seven collaborators in six laboratories participated, and measured the total anthocyanin content in five test materials as blind duplicates by the proposed method. A statistical treatment revealed that the relative standard deviation of the repeatability (RSDr) and the relative standard deviation of the reproducibility (RSDR) for the determination of total anthocyanin content were 0.9% to 4.0% and 1.5% to 6.1%, respectively. The HorRat values (RSDR/predicted RSDR) were 0.25 to 1.24. The present study demonstrated that the proposed method for the determination of total anthocyanin content in black rice and black soybean showed good interlaboratory reproducibility in the range from 0.50 to 2.71 mg/g. The expanded uncertainty, obtained by multiplying the standard deviation of the reproducibility (sR) by the coverage factor (k = 2), ranged from 0.021 to 0.326 mg/g.

Journal

  • BUNSEKI KAGAKU

    BUNSEKI KAGAKU 60 (10), 819-824, 2011

    The Japan Society for Analytical Chemistry

Citations (6)*help

See more

References(20)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top