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

Author

Listed:
  • 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)

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%).

Suggested Citation

  • G. Chunsriimyatav & I. Hoza & P. Valášek & S. Skrovanková & D. Banzragch & N. Tsevegsuren, 2009. "Determination of Phenolic Compounds in Saussurea salicifolia (L.) DC. by HPLC," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 259-261.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:947-cjfs
    DOI: 10.17221/947-CJFS
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