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

Dengfeng ZOU; Hua ZHU; Bowen JIANG; Xiaohua WANG

[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 C18 (150 mm x 4.6 mm, 5 µm) using mobile phase Vmethanol: Vwater (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.

GINKGO; FERMENTATION; FLAVONOID glycosides; HYDROCHLORIC acid; ACID solutions; HIGH performance liquid chromatography

Agricultural Biotechnology (2164-4993), 2019, Vol 8, Issue 1, p158

2164-4993

Academic Journal