Composition of flavonoids and phenolic acids in Glycin tomentella Hayata cultivated in various soils

被引：22

作者：

Lin, Jau-Tien

Liu, Shih-Chuan ^{[1
,2
]}

Tsay, Gregory J. ^{[2
,3
]}

Yang, Deng-Jye ^{[1
,2
]}

机构：

[1] Chung Shan Med Univ, Dept Nutr, Sch Hlth Diet & Ind Management, Taichung 402, Taiwan

[2] Chung Shan Med Univ Hosp, Taichung 402, Taiwan

[3] Chung Shan Med Univ, Dept Med, Inst Immunol, Taichung 402, Taiwan

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 03期

关键词：

Analysis; Flavonoids; Phenolic acids; Glycin tomentella Hayata; LIQUID-CHROMATOGRAPHY; ROOT EXTRACT; IN-VITRO; ANTIOXIDANT; EXPRESSION; SEPARATION; OXIDATION; PLANTS; FRUIT; L;

D O I：

10.1016/j.foodchem.2010.01.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A high-performance liquid chromatography (HPLC) method was developed to simultaneously separate 12 phenolic acids and 21 flavonoids. The separation was performed with a C-18 column and a binary gradient solvent system consisting of methanol and water with 9% glacial acetic acid. The peak resolutions (Rs) were 0.51-12.41 and separation factors (alpha) were all higher than 1. The method was used to survey these phenolic components in Glycin tomentella Hayata. Diadzein was the major flavonoid in the leaves and roots, and gentisic acid and ferulic acid were the major phenolic acids in the leaves. Amounts of phenolic acids and flavonoids in the leaves from varied soil cultivations were in the order: loam > sand > red loamy sand. Flavonoid amounts in the roots also showed the same trend; however, phenolic acid amounts were low and did not present significant differences. Overall, the roots had much higher phenolic contents than the leaves. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：659 / 665

页数：7

共 21 条

[1] In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria [J].