Determination of Total Flavonoids in Ginkgo biloba Health Products by HPLC

doi:10.7506/spkx1002-6300-200922059

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 256-259.doi: 10.7506/spkx1002-6300-200922059

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Determination of Total Flavonoids in Ginkgo biloba Health Products by HPLC

XIONG Dong-mei1,2，DENG Ze-yuan1,2,*，LIU Rong1,2，FAN Ya-wei1,2，LI Jing1,2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Institute for Advance Studies, Nanchang University, Nanchang 330031, China

Received:2009-06-11 Online:2009-11-15 Published:2010-12-29
Contact: DENG Ze-yuan1,2,*， E-mail:dengzy28@yahoo.com.cn

Abstract

Abstract:

A more applicable method was developed to determine the total flavonoids in Ginkgo biloba health products by HPLC in this study. The effects of the concentration of HCl, temperature and hydrolysis time on the extraction yield of total flavonoids from Ginkgo biloba health products were studied by response surface methodology (RSM). The samples were determined by HPLC with gradient elution. The optimized condition for hydrolysis was: 114 min, 79 ℃ and 3.4 mol/L of HCl. This optimum condition led to the flavonoid yield of 8851.468mg/100g. This method showed good linearity and recovery recoveries (95.04%－104.56%) as well as low RSDs (＜2.0%). This simple, rapid, reproducible method is regarded to be very useful for evaluating the quality of the total flavanoids in Ginkgo biloba health products.

Key words: flavanoids, quecertin, kaempferol, isorhamntin, HPLC

CLC Number:

O657.72

XIONG Dong-mei1,2，DENG Ze-yuan1,2,*，LIU Rong1,2，FAN Ya-wei1,2，LI Jing1,2. Determination of Total Flavonoids in Ginkgo biloba Health Products by HPLC[J]. FOOD SCIENCE, 2009, 30(22 ): 256-259.

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Determination of Total Flavonoids in Ginkgo biloba Health Products by HPLC

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