Optimization of analytic methodologies for quantifying flavonoids of Bauhinia cheilantha (Bongard) Steudel

Quimica nova

Albuquerque, Ulysses Paulino de¹  Peixoto Sobrinho, Tadeu José da Silva²  Gomes, Tiago de Lima Barros²  Amorim, Elba Lúcia Cavalcanti de²  Cardoso, Késsio Carlos de Macedo² 

[1] Universidade Federal Rural de Pernambuco, Recife, Brasil;Universidade Federal de Pernambuco, Recife, Brasil

关键词: pata-de-vaca;    rutin;    Bauhinia cheilantha.;   

DOI  :  10.1590/S0100-40422010000200011

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The present studyexamined the optimization of stabilization and extraction processes of the flavonoidsof Bauhinia cheilantha (Bongard) Steudel. Four drying temperatures (roomtemperature, 40, 60 and 80 ºC) and seven extraction systems (distilled water,100% methanol, 80% methanol, 100% ethanol, 80% ethanol, 80% acetone and 60%acetone) were examined. The results demonstrated a reduction in flavonoid levelswith increasing drying temperatures; and 80% acetone, 80% ethanol, and methanolp.a extraction systems were found to be most efficient and its weren't differentsstatisticaly (p<0.05).

【 授权许可】

CC BY