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THE METHOD OF HPLC FOR DETERMINATION OF MAJOR FLAVONOIDS IN VEGETABLES
Jing Xu, Guo Chang-jiang, Jingyu Wei, Jijun Yang, Shuang Cheng, Jian Wu
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Abstract
Objective: To establish the method of HPLC for determination of 5 flavonoids in vegetables. Methods: The hydrolysis, extraction and HPLC procedures were optimized and used to determine the contents of quercetin, myricetin, luteolin, kaempferol and apigenin in 30 vegetables commonly consumed in Tianjin. Results: The procedures were well optimized with the CV ranging from 2.8% to 6.5%, and the recoveries ranging from 90.2% to 108.4%. The detection limits were 0.4 mg/L for quercetin, luteolin, kaempferol and 0.8mg/L for myricetin and apigenin, respectively. Quercetin was detected in 29 vegetables, ranging from 7.55 mg/100g FW to 0.60 mg/100g FW; apigenin was found in 5 vegetables, luteolin in 7 vegetables and myricetin in 8 vegetables, but no kaempferol in all vegetables. Lotus root, onion, kidney bean, tomato, celery contained higher contents of total flavonoids. Conclusion: The optimized HPLC method was reliable and accurate. The composition of flavonoids was different in analyzed vegetables in which quercetin was predominant almost in all of them.