Improvement of determination method of total flavonoids in extract of Ginkgo biloba leaves of capsules

Authors

LEI Aiqiu, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China; Infinitus (China) Co., Ltd., Guangzhou, Guangdong 510665, China
HUA Yanglin, Infinitus (China) Co., Ltd., Guangzhou, Guangdong 510665, China
SUN Weizheng, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China

Abstract

Flavonoids are the pharmacologically important chemical groups. NaNO₂-Al(NO₃)₃-NaOH colorimetry assay for determination of total flavonoids in health foods have some defects. In this work, contribution of six key flavonoids components of extract of Ginkgo biloba leaves to total flavonoids content in the NaNO₂-Al(NO₃)₃-NaOH colorimetry assay were evaluated. Results showed that quercitin made the most contribution to total flavonoids content. Sample quantity, alcohol concentration of eluant, and ultrasonic times in this assay were evaluated. Alcohol concentration of eluant and ultrasonic times affected total flavonoids content in HZ Capsules. By using the improved method, total flavonoids content of HZ Capsules were between 1.68 g/100 g and 1.83 g/100 g, the average contents ranged from 1.71 g/100 g to 1.77 g/100 g, the relative standard deviation were between 1.36% and 4.08%, the recoveries of rutin ranged from 94.05% to 100.44%. Results from the repetitive test, precsiion test and recovery test indicated that this improved method could meet the demand for determination of total flavonoids in HZ Capsules to quality control during processing.

Publication Date

4-28-2016

First Page

88

Last Page

91

DOI

10.13652/j.issn.1003-5788.2016.04.020

Recommended Citation

Aiqiu, LEI; Yanglin, HUA; and Weizheng, SUN (2016) "Improvement of determination method of total flavonoids in extract of Ginkgo biloba leaves of capsules," Food and Machinery: Vol. 32: Iss. 4, Article 20.
DOI: 10.13652/j.issn.1003-5788.2016.04.020
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/20

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