Quercetin content in some food and herbal samples

被引：229
作者：
Wach, Anna [1 ]
Pyrzynska, Krystyna [1 ]
Biesaga, Magdalena [1 ]
机构：
[1] Univ Warsaw, Dept Chem, PL-02093 Warsaw, Poland
来源：
FOOD CHEMISTRY | 2007年 / 100卷 / 02期
关键词：
flavonoids; quercetin; hydrolysis; HPLC;
D O I：
10.1016/j.foodchem.2005.10.028
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Quercetin is a typical flavonoid ubiquitously present in vegetables and fruits, and its antioxidant effect is implied to be helpful for human health. The efficiency of extraction process and acidic hydrolysis parameters for HPLC analysis of quercetin present in glycosides and aglycone forms was investigated. Hydrolysis for 5 min in the presence of 2.8 M HCl as well as for 10 min with 1.1 M HCl efficiently released quercetin from rutin. The method developed in this study was applied for quantitative determination of quercetin in some food (onion, apple) and herbal (Hypericum perforatum and Sambucus nigra) products. (c) 2005 Elsevier Ltd. All rights reserved.
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收藏
页码：699 / 704
页数：6
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