Abstract

Abstract: Using BP -HPLC, the total foaconoid glycoside contents, the proportions of six main flavone glycosides and the relative contents of the every typical flavonol coumaroyl ester glycosides in GBE prepared by four different extracting and purifing methods were analyzed. The result showed that the highest percentage of the two main flavonol coumaroyl ester glycosides in total flavonoid glycosides in GBE produced by our laboratory was 50. 34%, the average one was 35%.

Key words: HPLC, Extraction, Purification, GBE, Flavonol coumaroyl ester glycosides

HU Min, LI Xiao-Li, ZHANG Sheng-Hua, JIANG Fa-Tang. [J]. FOOD SCIENCE, 1998, 19(12): 42-45.

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