FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 139-143.

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Analysis of polyphenolics of propolis from Henan province

  

  • Received:2012-11-08 Revised:2013-04-11 Online:2013-05-25 Published:2013-05-07

Abstract:

Polyphenolics in nine propolis samples from Henan province was analyzed through high-performance liquid chromatography (HPLC) method. 29 compounds were confirmed in 75% ethanol-water extracts of nine propolis samples, and 25 of them were quantified. The results showed that propolis mainly contained flavonoids, phenolic acids and their esters. Phenolic acids and their esters mainly included caffeic acid phenethyl ester, cinnamylideneacetic acid, P-coumaric acid , benzoic acid, isoferulic acid, caffeic acid, 3,4-dimethoxy cinnamic acid, and the average content of caffeic acid phenethyl ester was the highest among them. Flavonoids mainly included pinobanksin-3-O-acetate, chrysin, pinocembrin, pinobanksin, galangin, and the average content of pinobanksin-3-O-acetate was the highest among them.

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