NEW! Technical Article No. 14
Analysis of Functional Ingredients in Dietary Supplements
In Japan, since April 2015, the nation started the “Foods with Functional Claims (FFC)” system to help general consumers obtain correct information and wisely select foods. A FFC product package clearly shows that it is a FFC product and describes its claimed functionalities. The product producers obtain the FFC by submitting the necessary documents to the Consumer Affairs Agency. The submission does not require any national examination to prove ingredient’s safety nor functionality. FFC is approved, as long as the producer states the functionality of the food based on scientific evidences and be responsible for the statement. There are more than 2,000 submitted FFC, this number is now more than the approved FOSHU. It can be said that the FFC market is keep expanding.
In this application, we optimized analytical conditions for the analyses of functional food ingredients that are registered as functional food ingredients in the database and which are used in commercial dietary supplementPolymers contain various additives for the additional functionality and stabilization of the product. Analysis of such additives is important for the quality control purposes in the polymer production. Those additives are typically analyzed by liquid chromatography and gas chromatography after pretreating the sample by extraction and concentration. The treatment steps are often complex and time consuming. On the other hand, by using the gel permeation chromatography (GPC), a polymer sample dissolved in an appropriate solvent can directly be analyzed. It separates the additives from polymers, and thus a simple and rapid detection can be expected.
✓ unsaturated fatty acids (docosahexanenoic acid (DHA), eicosapentaenoic acid (EPA))
✓ amino acid (Theanine)
✓ choline derivative (L-α-Glycerylphosphorylcholine (α-GPC))
✓ salacinol and kotalanol
✓ coenzyme Q10
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