Abstract:

The aim of the work. HPLC-research of the composition and content of flavonoid aglycones in the dry extract of bilberry shoots. Materials and Methods. Dry extract of the bilberry shoots was obtained by fractional maceration; extractant – ethanol (70-50%, v / v); extraction ratio – 1: 9-15, the multiplicity of extraction – 5, the currency of the one extraction – 24 h. In the study were used: Laborota 4011 rotary evaporator (Heidolph Instruments GmbH & Co. KG, Germany), SP-100 drying cabinet (UOSLAB, Ukraine), Mettler Toledo XP205DR analytical scale (Mettler Toledo, Switzerland), Bandelin Sanorex digitec electronic ultrasonic bath (GmbH & Co. KG, Germany), Agilent 1200 liquid chromatograph with G1315D DAD Detector (Agilent, USA), Kromasil 100 C18 (0.125 m x 4.6 mm, 5 μm, Supelko, USA) chromatographic column, aglycones standards (Sigma-Aldrich), chemical reagents of analytical grade and solvents of HPLC-grade (Sigma-Aldrich, Macron Fine Chemicals ™). Results and Discussion. Three aglycones: myricetin, quercetin and kaempferol were identified by retention time and by the course of electronic absorption spectra from chromatograms of solutions of bilberry shoots dry extracts after acid hydrolysis. As a result of quantitative determination of their content in three series of the extract were found: quercetin – 0.647-0.724%, myricetin – 0.068-0.098% and kaempferol – 0.030-0.034%. The obtained results are consistent with the data of the literature, namely – the dominance of quercetin aglycone and the presence of myricetin and kaempferol or one of them in small amounts in the stems, leaves and fruits of bilberries. Conclusions. The aglycones profile of flavonoids of bilberry shoots dry extract is represented by three compounds – quercetin, myricetin and kaempferol, the content of quercetin is the highest, and kaempferol – the lowest. Quantitative determination of the aglycones content (separately / total) by HPLC is proposed to be used as an indicator of the quality of the bilberry shoots dry extract.

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