국내산 채소류에 함유된 플라바놀, 플라보놀 및플라바논에 대한 함량 및 분포 조사
Content and Distribution of Flavanols, Flavonols and Flavanones on The Common Vegetables in Korea
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초록
BACKGROUND: This study focused on the contents offlavonoid compounds in vegetables. Generally vegetableshave contributed to a healthy diet, arisen from contains alarge amount of fiber and functional ingredients. Andflavonoid compounds are one of major functionalcomponents in the vegetables. currently research offlavonoid contents does not enough, specially in the part ofhomegrown vegetable. METHODS AND RESULTS: Vegetable samples werepurchased in domestic market. Sample extraction bymethanol, distilled water, and formic acid based solvent. Also same solvent used for mobile phase in UPLC. Eleventypes of flavonoid compounds were analyzed with samekind of external standard and one kind of internal standard(galangin) for quantification. Standard calibration curvepresented linearity with the correlation coefficient R2 >0.98, analysed from 1 to 50 ppm concentration. Thequantitative value and multivariate analysis results werederived from the Excel and SIMCA-P11. Overall, onion has largest amount(916.5 ㎎/100 g) offlavonoid and also other vegetables have has significantamount[Mugwort: 138.8, Galic stem:123.6 ㎎/100 g etc.]of flavonoid compounds. Edible portion of vegetables pershare for simulating by SIMCA-P11, root vegetables hashad difference with other vegetables according todistributions and amounts of flavonoid compounds. CONCLUSION: Optionally, the results from thisexperiment can use to select the material for flavonoidresearches. And based on these results, if this experimentwill be continuously complemented, and performed, couldused in various fields.
Abstract
BACKGROUND: This study focused on the contents offlavonoid compounds in vegetables. Generally vegetableshave contributed to a healthy diet, arisen from contains alarge amount of fiber and functional ingredients. Andflavonoid compounds are one of major functionalcomponents in the vegetables. currently research offlavonoid contents does not enough, specially in the part ofhomegrown vegetable. METHODS AND RESULTS: Vegetable samples werepurchased in domestic market. Sample extraction bymethanol, distilled water, and formic acid based solvent. Also same solvent used for mobile phase in UPLC. Eleventypes of flavonoid compounds were analyzed with samekind of external standard and one kind of internal standard(galangin) for quantification. Standard calibration curvepresented linearity with the correlation coefficient R2 >0.98, analysed from 1 to 50 ppm concentration. Thequantitative value and multivariate analysis results werederived from the Excel and SIMCA-P11. Overall, onion has largest amount(916.5 ㎎/100 g) offlavonoid and also other vegetables have has significantamount[Mugwort: 138.8, Galic stem:123.6 ㎎/100 g etc.]of flavonoid compounds. Edible portion of vegetables pershare for simulating by SIMCA-P11, root vegetables hashad difference with other vegetables according todistributions and amounts of flavonoid compounds. CONCLUSION: Optionally, the results from thisexperiment can use to select the material for flavonoidresearches. And based on these results, if this experimentwill be continuously complemented, and performed, couldused in various fields.
참고문헌 (28)
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