Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC

G. Chunsriimyatav, I. Hoza, P. Valášek, S. Skrovanková, D. Banzragch and N. Tsevegsuren
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G. Chunsriimyatav: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
I. Hoza: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
P. Valášek: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
S. Skrovanková: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic
D. Banzragch: Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, Ulaanbaatar, MON 51 Mongolia
N. Tsevegsuren: Department of Organic Chemistry, Faculty of Chemistry, National University of Mongolia, Ulaanbaatar, Mongolia *E-mail: chunsrii82@yahoo.com

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S259-S261

Abstract: The flavonoid aglycone content of ethyl acetate fraction of Saussurea salicifolia (L.) DC was analysed by the HPLC "Agilent" 1100 with Alltech C18 μm column, UV254 detector, flow rate: 1 ml/min, mobile phase: acetonitrile: water:acetic acid (36:65:1). Eleven flavonoid aglycones in the ethyl acetate fraction of Saussurea salicifolia were detected by HPLC analysis. The quantification of each compound was done according to the peak area measurements which were reported in calibration curves of the corresponding standards. The result revealed that Saussurea salicifolia consists of flavonoid aglycones of quercetin (28.62%) and kaempferol (3.01%).

Keywords: Saussurea salicifolia; HPLC; UV254 detector; quercetin; kaempferol (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:947-cjfs

DOI: 10.17221/947-CJFS

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