HPLC determination for prostaglandins from seaweed Gracilaria gigas

Abstract

Seaweed (Gracilaria gigas) is an edible red alga and occasionally induces food poisoning cases. Prostaglandin E2 (PGE2) has been reported to be possible causative agent. In this study, a simple, sensitive, rapid and accurate HPLC method was developed for quantifying prostaglandins in seaweed. The mobile phase was gradient acetonitrile (35–60%) and 0.017 M phosphoric acid at flow rate of 1 mL/min within 30 min. The standard curves of prostaglandins were extremely linear (R2 > 0.999) with low correlation coefficients (less than 4.7) in the range of 5–50 μg/mL. To obtain maximum prostaglandins amount, the optimal ratio of seaweed (wet weight) to arachidonic acid was 10 g:2 mg and oxygen was needed in reaction.