Determination of St. John’s Wort components In dietary supplements and functional foods by liquid chromatography.

ASIA unversity > 醫學暨健康學院 > 生物科技學系 > 期刊論文 > Item 310904400/16062

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题名:	Determination of St. John’s Wort components In dietary supplements and functional foods by liquid chromatography.
作者:	張竣維;Hebron, C.Chang
贡献者:	生物科技學系
日期:	2002
上传时间:	2012-11-23 09:08:06 (UTC+0)
摘要:	St. John's wort (Hypericum perforatum L.) preparations, a top-selling botanical dietary supplement used primarily as an antidepressant, has recently been used as an ingredient in some food products sold as functional foods. A rapid extraction technique followed by a liquid chromatographic (LC) method was developed to determine 4 characteristic bioactive compounds (pseudohypericin, hypericin, hyperforin, and adhyperforin) from St. John's wort in dietary supplements and functional foods to which it was added. Solid samples, including dried leaf/flower mixture, dietary supplement capsules, tea bags, puff and snack bar, were extracted with methanol by sonication. Noncarbonated, fruit-flavored drinks were centrifuged and mixed with methanol. Compounds were then determined by isocratic, reversed-phase LC with UV detection at 2 wavelengths and further identified or confirmed by photodiode array spectra and LC/mass spectrometry. Within-laboratory method variations (% RSD) were satisfactory. Very low amounts, if any, of the 4 components were found in drink and puff samples, and none was found in the snack bar. The methods developed provide a useful means for the determination of St. John's wort components in dietary supplements and functional foods.
關聯:	JOURNAL OF AOAC INTERNATIONAL, 85(6):1360-1369.
显示于类别:	[生物科技學系] 期刊論文

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