Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Determination of Optimum Hydrolysis Conditions for Flavonoid Analysis in Plant Leaves

식물체 플라보노이드 성분 분석을 위한 적정 가수분해 조건

  • Park, Jin-Soon (Department of Food Science & Technology, Kyungpook National University) ;
  • Hwang, In-Wook (Department of Food Science & Technology, Kyungpook National University) ;
  • Zheng, Hu-Zhe (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim, Suk-Kyung (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Chung, Shin-Kyo (Department of Food Science & Technology, Kyungpook National University)
  • 박진순 (경북대학교 농업생명과학대학 식품공학과) ;
  • 황인욱 (경북대학교 농업생명과학대학 식품공학과) ;
  • 정호철 (경북대학교 농업생명과학대학 식품공학과) ;
  • 김숙경 (경북대학교 식품생물산업연구소) ;
  • 정신교 (경북대학교 농업생명과학대학 식품공학과)
  • Received : 2009.11.23
  • Accepted : 2010.03.05
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Acidic hydrolysis conditions prior to HPLC analysis of plant flavonoids was investigated by response surface methodology (RSM), using leaves of Ginkgo biloba L. Ten hydrolysis conditions using 0.5-2.5 M HCl and 0.5-2.5 hr hydrolysis time were chosen to form a central composite rotatable design (CCRD), and optimization by RSM was achieved by measuring myricetin, quercetin, and kaempferol levels by HPLC. Optimum hydrolysis condition was 1.5 M HCl for 1.5 hr. The levels of flavonoids obtained under the condition were in good agreement with predicted maximum values, with yields of more than 95%. These optimum hydrolysis condition was applied to analysis of flavonoid content in the leaves of Camellia sinensis, Ficus carica, and Sageretia theezans.

식물체의 플라보노이드 성분 함량 분석에 필요한 적정 가수분해 조건을 구명하기 위하여 은행잎을 이용하여 중심합성법으로 설계한 산 가수분해 시간과 HCl 농도에 따라 myricetin, quercetin, kaempferol 함량을 HPLC로 분석하고, SAS의 반응표면분석법으로 산 가수분해 조건의 최적화를 시도하였다. HCl 0.5~2.5 M, 0.5~2.5시간 범위 내에서 10개의 구간을 잡아서 최적화한 결과 1.5~1.9 M의 HCl 농도와 1.4~2.0시간의 가수분해 조건에서 myricetin, quercetin, kaempferol 성분이 가장 높았다. Superimposing하여 구한 식물체의 플라보노이드의 적정 가수분해 조건은 HCl 1.5 M, 1.5시간이었으며, 이 조건에서 구한 플라보노이드 함량의 예측치와 측정치는 95% 이상 일치하였다. 본 연구에서 구한 적정 가수분해 조건을 이용하여 녹차잎, 무화과잎, 상동나무잎의 플라보노이드 함량을 분석하여 보았다.

Keywords

References

  1. Haveteen, B. (1983) Flavonoids, a class of natural products of high pharmacological potency. Blochem. Pharmacol., 32, 1141-1148 https://doi.org/10.1016/0006-2952(83)90262-9
  2. Middleton, E.J. and Kandaswami, C. (1993) The impact of plant flavonoids on mammalian biology: Implications for immunity, inflammation and cancer The flavonoids. Chapman & Hall, London., 636-638
  3. Hasler A., Sticher, O. and Meier, B. (1992) Identification and determination of the flavonoids from Ginkgo biloba by high-performance liquid chromatography. J. Chromatogr., 605, 41-48 https://doi.org/10.1016/0021-9673(92)85026-P
  4. Hasler A., Sticher, O. and Meier, B. (1990) Highperformance liquid chromatographic determination of five widespread flavonoid aglycones. J. Chromatogr., 508, 236-240 https://doi.org/10.1016/S0021-9673(00)91262-7
  5. Hertog, M.G.L., Hollman, P.C.H. and Venema, D.P. (1992) Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruit. J. Agric. Food. Chem., 40, 1591-1598 https://doi.org/10.1021/jf00021a023
  6. Hertog, M.G.L., Hollman, P.C.H. and Van de Putte, B. (1993) Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. J. Agric. Food Chem., 41, 1242-1246 https://doi.org/10.1021/jf00032a015
  7. Kim H.Y. and Kang M.H. (2003) Flavonoid content of some Korean medicinal plants. Food Sci. Biotechnol., 12, 687-690
  8. Lee, T.B. (1980) Encyclopedia of Flora of Korea. Hyang Mun Publishing Co. Seoul, Korea
  9. Tang, C., Wei, X. and Chunhua, Y. (2003) Analysis of ginkgolides and bilobalide in Ginkgo biloba L. extract injections by high-performance liquid chromatography with evaporative light scattering detection, J. Pharmaceut. Biomed., 33, 811-817 https://doi.org/10.1016/S0731-7085(03)00309-1
  10. Jaracz, S., Malik, S. and Nakanishi, K. (2004) Isolation of ginkgolides A, B, C, J and bilobalide from G. biloba extracts. Phytochemistry, 65, 2897-2902 https://doi.org/10.1016/j.phytochem.2004.08.026
  11. Goh, L.M.L. and Barlow, P.J. (2004) Flavonoid recovery and stability from Ginkgo biloba subjected to a simulated digestion process. Food Chem., 86, 195-202 https://doi.org/10.1016/j.foodchem.2003.08.035
  12. Harborne, J. and Williams, C.A. (1975) The Flavonoids, part 1. Academic Press. New York, p.376-441
  13. Sergio, L.C.F., Roy, E.B., Erik, G.P.S., WaIter, N.L.S., Cristina, M.Q., Jorge, M.D., Jailson, B.A., Marcia, C.B., lsabel, C.S.F.J., Benicio, B.N., (2007) Statistical designs and response surface techniques for the optimization of chromatographic systems. J. Chromatogr. A., 1158, 2-14 https://doi.org/10.1016/j.chroma.2007.03.051
  14. Wang, H. and Helliwell, K, (2001) Determination of flavonols in green and black tea and green tea infusions by high-performance liquid chromatography. Food Res. Int., 34, 223-227 https://doi.org/10.1016/S0963-9969(00)00156-3