NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2023, Vol. 35 ›› Issue (3): 372-378.doi: 10.16333/j.1001-6880.2023.3.002

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Simultaneous determination of five flavonoids in different mulberry branches by UPLC

ZHANG Chun-yi1,2,DENG Qiao-sheng1,GUO Zi-han1,QIAO Zhong-hua1,HUANG Xiao-lan2,WANG Sen3,ZHOU You1*,ZHOU Nong1*   

  1. 1College of Biology and Food Engineering,Chongqing Three Gorges University;2Chongqing Wanzhou FDA Inspection Institute,Chongqing 404100,China;3School of Pharmacy,Zunyi Medical University,Zunyi 563000,China
  • Online:2023-03-28 Published:2023-03-28

Abstract:

Flavonoids have a good effect of lowering blood pressure and blood lipids.In order to explore the contents of rutin,morin,kaempferol,isoquercitrin,and morusin in mulberry branches,ultra performance liquid chromatography (UPLC) was used to determine the flavonoids in 18 batches of mulberry branches of three spieces (Morus alba L.,M. australis Poir.,M. cathayana Hemsl.) from nine places of origin in Chongqing.The result showed that there was a good linear relationship between peak area and concentration of rutin,morin,kaempferol,isoquercitrin and morusin within their respective mass concentration range,and the correlation coefficient R was 0.999 5-0.999 8.The five flavonoids were detected in all 18 batches of samples,while there were great differences in their contents.The average content of the five flavonoids from high to low was morusin > morin >rutin > isoquercitrin > kaempferol.The highest was the average content of morusin,which was 135.154 μg/g,and the lowest was the average content of kaempferol which was 6.929 μg/g.There were great differences in the contents of flavonoids between spieces,and the total flavonoids content in the M. cathayana was the highest.This study can provide theoretical basis and data reference for the in-depth research of the medicinal value of mulberry branches,and provide drug source reference for the clinical treatment of reducing blood pressure and blood lipids.

Key words: mulberry branches, flavonoids, UPLC, content determination

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