HPLC Analysis of Flavonoids Compounds of Purple, Normal Barley Grain

Abstract:

Barley is medicinal and edible crops. Analysis of flavonoids of barley could reveal its antioxidants of different type. This experiment was conducted to examine the classification and concentration of flavonoids compounds in three types barley grain.As a result, HPLC fingerprint of flavonoids are different on three types barley. The total average contents of Catechin of whole grain in the normal barley (21.85 μg/g) were significantly higher than that in the hulled purple barley (17.22 μg/g) and unhulled purple barley (9.05 μg/g). The flavonoids of quercetin was not detected in normal barley(0.00 μg/g), but only detected in hulled purple barley(60.98 μg/g) and unhulled purple barley(24.35 μg/g). The flavonoids of myricetin was not detected in normal barley and unhulled purple barley, but detected in hulled barley (14.04 μg/g). The total average contents of kaempferol of whole grain in the unhulled purple barley (36.00 μg/g) were significantly higher than that in the hulled purple barley (32.56 μg/g) and normal barley (26.65 μg/g). The total average contents of flavonoids of whole grain in the hulled purple barley (124.8 μg/g) were significantly higher than that in the unhulled purple barley (69.40 μg/g) and normal barley (48.50 μg/g). The bran-rich fractions of barley grain contain the flavonoids compounds while whole kernel flour of all three types did not contain any flavonoids compounds.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1486-1490
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1486
• Online since: January 2013
• Authors: Tao Yang, Cheng Li Duan, Ya Wen Zeng, Juan Du, Shu Ming Yang, Xiao Ying Pu, Sheng Chao Yang
• Keywords: Catechin, High Performance Liquid Chromatography (HPLC), Kaempferol, Myricetin, Purple Barley, Quercetin

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