Different strains of nettle leaves and stems of flavonoids Determination Method.docVIP

 PAGE \* MERGEFORMAT 20 Different strains of nettle leaves and stems of flavonoids Determination Method Authors: Bin, Lan-Zhen Wang, Xie Xiu, Liu Yong [Abstract] Objective To study the different strains of nettle leaves and stems of the determination of flavonoids. Methods were used Al (NO3) 3 complexation spectrophotometry and HPLC determination of different strains of nettle leaves and stems of the content of flavonoids, and measured results were compared; in both flavonoid content as an indicator, optimized out Ultrasound-assisted Extraction of nettle leaves and stems of different strains of flavonoids in the best conditions. The best results of ultrasound-assisted extraction conditions: the volume fraction of 80% ethanol solution, solid-liquid ratio of 1:30, extraction temperature 60 ℃ ; HPLC method for simultaneous determination of different strains of Rutin and Quercetin Nettle efficient LC chromatographic conditions: column selection DiamosnilTM Diamond C18 (250 mm * 4.6 mm, 5 μ m), column temperature 25 ℃ , mobile phase was methanol: 0.4% phosphoric acid = 55:45, flow rate 1.0 ml / min, detection wavelength 370 nm . Conclusion Al (NO3) 3 complexation spectrophotometry easy to operate, simple, fast; HPLC method can also accurately determine a sample of different flavonoids content, accuracy and high sensitivity. The two methods have little difference between the total flavonoids content should be determined according to different purposes, select the appropriate determination. [Keywords:] different strains of nettle flavonoid HPLC Abstract: ObjectiveTo study on determination methods of the contents of flavonoids in stems and leaves of Urtica dioica L.. MethodsThe contents of flavonoids in the extracts from Urical dioica L. stems and leaves were determined and compared by Al (NO3) 3 colorimetry and HPLC . The method with ultrasonic wave was applied to extract flavonoids from the leaves and stems of Urtica dioical L.. With the contents of flavonoids as