HPLC analysis of flavonoids compounds of purple, normal barley grain

文献类型： 外文期刊

第一作者： Yang, Tao

作者： Yang, Tao;Zeng, Yawen;Du, Juan;Yang, Shuming;Pu, Xiaoying

作者机构：

关键词： HPLC;catechin;myricetin;quercetin;kaempferol;purple barley

期刊名称：ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5

ISSN： 1022-6680

年卷期： 2013 年 634-638 卷

页码：

收录情况： SCI

摘要： Barley is medicinal and edible crops. Analysis of flavonoids of barley could reveal its antioxidants of different type. This experiment was conducted to examine the classification and concentration of flavonoids compounds in three types barley grain. As a result, HPLC fingerprint of flavonoids are different on three types barley. The total average contents of Catechin of whole grain in the normal barley (21.85 mu g/g) were significantly higher than that in the hulled purple barley (17.22 mu g/g) and unhulled purple barley (9.05 mu g/g). The flavonoids of quercetin was not detected in normal barley(0.00 mu g/g), but only detected in hulled purple barley(60.98 mu g/g) and unhulled purple barley(24.35 mu g/g). The flavonoids of myricetin was not detected in normal barley and unhulled purple barley, but detected in hulled barley (14.04 mu g/g). The total average contents of kaempferol of whole grain in the unhulled purple barley (36.00 mu g/g) were significantly higher than that in the hulled purple barley (32.56 mu g/g) and normal barley (26.65 mu g/g). The total average contents of flavonoids of whole grain in the hulled purple barley (124.8 mu g/g) were significantly higher than that in the unhulled purple barley (69.40 mu g/g) and normal barley (48.50 mu g/g). The bran-rich fractions of barley grain contain the flavonoids compounds while whole kernel flour of all three types did not contain any flavonoids compounds.

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