Sultana Bushra, Anwar Farooq
Department of Chemistry, University of Agriculture, Faisalabad 38040, Pakistan.
Food Chem. 2008 Jun 1;108(3):879-84. doi: 10.1016/j.foodchem.2007.11.053. Epub 2007 Nov 29.
The concentrations of flavonols (kaempeferol, quercetin, myricetin) were determined in 22 plant materials (9 vegetables, 5 fruits, and 8 medicinal plant organs). The materials were extracted with acidified methanol (methanol/HCl, 100:1, v/v) and analyzed by reverse phase high-performance liquid chromatographic (RP-HPLC) with UV detection. The total flavonols contents varied significantly (P<0.05) among vegetables, fruits and medicinal plant organs ranged from 0 to 1720.5, 459.9 to 3575.4, and 2.42 to 6125.6mgkg(-1) of dry matter, respectively. Among vegetables, spinach and cauliflower exhibited the highest amounts of flavonols (1720.5 and 1603.9mgkg(-1), respectively), however, no flavonols were detected in garlic. Within fruits, highest level of flavonols was observed in strawberry (3575.4mgkg(-1)), whereas, the lowest in apple fruit (459.9mgkg(-1)). Of the medicinal plant organs, moringa and aloe vera leaves contained the highest contents of flavonols (6125.6 and 1636.04mgkg(-1)), respectively, whereas, lowest was present in barks (2.42-274.07mgkg(-1)). Overall, leafy green vegetables, soft fruits and medicinal plant leaves exhibited higher levels of flavonols.
测定了22种植物材料（9种蔬菜、5种水果和8种药用植物器官）中黄酮醇（山奈酚、槲皮素、杨梅素）的含量。这些材料用酸化甲醇（甲醇/盐酸，100:1，v/v）提取，并通过反相高效液相色谱（RP-HPLC）和紫外检测进行分析。蔬菜、水果和药用植物器官中的总黄酮醇含量差异显著（P<0.05），干物质中黄酮醇含量分别为0至1720.5、459.9至3575.4和2.42至6125.6mgkg(-1)。在蔬菜中，菠菜和花椰菜的黄酮醇含量最高（分别为1720.5和1603.9mgkg(-1)），然而，大蒜中未检测到黄酮醇。在水果中，草莓的黄酮醇含量最高（3575.4mgkg(-1)），而苹果果实中的含量最低（459.9mgkg(-1)）。在药用植物器官中，辣木和芦荟叶的黄酮醇含量最高（分别为6125.6和1636.04mgkg(-1)），而树皮中的含量最低（2.42 - 274.07mgkg(-1)）。总体而言，绿叶蔬菜、软质水果和药用植物叶中的黄酮醇含量较高。
