FOOD SCIENCE

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Active Compounds and Stability of Forsythia suspensa Flower Extract

YUAN Jiangfeng1, QIU Zhijun1, HU Lijun2, LIU He1, GAO Yaohui1   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China;
    2. Key Project Management and Development Office of the People’s Government of Wenshui, Lüliang 032100, China
  • Online:2015-07-25 Published:2015-07-15

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Abstract:

This study aimed to determine the contents of rutin, quercetin, forsythiaside A, phillyrin, oleanolic acid, and
ursolic acid in Forsythia suspensa flower extract (FFE) from Henan province by high performance liquid chromatography
(HPLC) and to evaluate the stability of FFE. The results showed that the contents of rutin, quercetin, phillyrin, oleanolic
acid, and ursolic acid in FFE were all higher. FFE was obviously stable between weakly acidic and neutral pH values, and
displayed a higher thermostability at temperatures ranging from 25 to 75 ℃. Natural light and dark treatments had less
effects on the extract than sunlight treatment. K+, Na+, and Ca2+ exerted less effect on the absorbance value whereas Mg2+ and
Fe3+ enhanced the absorbance value of FFE. Oxidants, reducing agents, sugar, NaCl, and starch had only slight effects on the
stability of FFE. This study can provide important information for comprehensive utilization of FFE.

Key words: Forsythia suspensa flower extract, active compounds, stability

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