MABLUHATUS SOLEHAH, 050710083 (2011) VALIDASI METODE PENETAPAN KADAR KATEKIN DALAM BIJI KAKAO DARI MAKASSAR DENGAN METODE KCKT. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Chocolate contains a wide range of antioxidants, such as catechin. This paper describes the validation of HP LC method for the assay of cocoa seed. The method emplo ys a RP C -18 column with water:metanol:ethyl acetate elution and UV detection at 280 nm. Mo bile phase was adjusted to pH 2, 25 with orthophosphoric acid 20%. Spesificity was evaluated using HPLC wit h a photodiode array detector. The response for catechin was linear over a range 4 ,99- 49, 90 μg/ml (r = 0, 9995). Limit detection and limit quantitation were 0,4735 μg/ml and 1,5784 μg/ml , respectively. RSD values of retension time and area for instrument precision studies were 0,21 % and 1,75 %, respectively. The range o f recoveries was 114,17 ± 6,02 % , RSD 5,27. Concentration of catechin in sample was 0,04 % (w/w). This assay was reliable for quantitative identification of compound and can be used as quality controlled method for catechin compound.

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