Determination of the Content of Kaempferol from Fermented Ginkgo(Ginkgo biloba L.)Leaves

• 作者: Bowen JIANG Dengfeng ZOU Hua ZHU Xiaohua WANG
• 来源期刊: 农业生物技术:英文版
• 学科: 农学
• 关键词: GINKGO biloba L. GINKGO LEAVES Microbial fermentation Content DETERMINATION HPLC KAEMPFEROL
• 年，卷（期）: 2019,（1）
• 页码范围: 158-161
• 页数: 4页
• 分类号: S

摘要

[Objectives]This study was conducted to determine kaempferol content in ginkgo(Ginkgo biloba L.)leaves subjected to microbial fermentation.[Methods]Bacillus licheniformis was selected for solid-state fermentation of ginkgo leaves,and the content of kaempferol in ginkgo leaves was determined by RP-HPLC method.At first,methanol was used to extract flavonoid glycosides,which were then hydrolyzed by hydrochloric acid solution.HPLC was performed with Platisil ODS column C 18(150 mm×4.6 mm,5μm)using mobile phase V methanol∶V water(0.4%phosphoric acid solution)=55∶45 at a flow rate of 1 ml/min,and the eluate was detected with a shimadzu HPLC ultraviolet detector at 360 nm.[Results]With kaempferol as the reference substance,the correlation coefficient was 0.999 2 in the range of 0.001 06-0.016 96 g/L.The content in the fermented product was less than that in the non-fermented product by 28%.[Conclusions]The method is simple,accurate,and is suitable for determination of kaempferol.This study will provide an experimental basis for the development and utilization of ginkgo.