[Study on the flavon ingredients of Malus hupehensis].
Palabras clave
Abstracto
OBJECTIVE
To investigate the flavon ingnedients of Malus hupehensis, Malus toringoides and Malus hupehensis var. pinyiensis.
METHODS
TLC was used for the qualitative identification of Malus hupehensis, Malus toringoides and Malus hupehensis var. pinyiensis. The content of total flavonoids was determined by UV spectrophotometry and the content of phlorizin was determined by HPLC.
RESULTS
The TLC spots were clear and well separated. The maximum absorption wavelength of phlorizin was 287 nm. The content of total flavonoids of 6 batches of Malus hupehensis ranged from 19.65 mg/g to 20.97 mg/g, Malus toringoides ranged from 10.71 mg/g to 12.13 mg/g and Malus hupehensis var. pinyiensis. ranged from 3.49 mg/g to 3.67 mg/g. The content of phlorizin of Malus hupehensis was 15.51 mg/g, Malus toringoides was 14.66 mg/g and Malus hupehensis var. pinyiensis was 2.05 mg/g.
CONCLUSIONS
Established method is applicable for the study of flavonoid compositione ingredients.
