Chromatographic fingerprint analysis for evaluation of <Emphasis Type="Italic">Ginkgo biloba</Emphasis> products |
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Authors: | Pei Chen Mustafa Ozcan James Harnly |
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Institution: | (1) Food Composition Laboratory, US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Bldg 161, R-105, BARC-East, Beltsville, MD 20705, USA |
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Abstract: | The flavonoids and the terpene lactones are regarded as the two main active components of Ginkgo biloba that affect human health. In the work discussed in this paper, two analytical methods for the characterization of G. biloba authentic materials and commercial products, an LC–UV chromatographic fingerprinting method and a traditional flavonol quantification
method, were compared. The traditional method was used to determine the total flavonol content (as glycosides) after acid
hydrolysis. The fingerprinting method examined the chromatographic profiles of methanol–water extracts using chemometric methods.
The traditional method showed that all the commercial products met the current voluntary standard of 24% flavonols by weight.
The chromatographic fingerprinting method revealed significant variations in the commercial products with regard to the relative
concentration of individual flavonols. |
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Keywords: | Ginkgo biloba HPLC UV Dietary supplement Fingerprint |
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