Quantitative and fingerprint analyses of Chinese sweet tea plant ( Rubus suavissimus S. Lee)
Language: 
English
Abstract: 

The quality of botanical food is increasingly assessed by the content of multiple bioactive compounds. This study reports, for the first time, an HPLC fingerprinting method for the quality evaluation of Rubus suavissimus leaves possessing multiple bioactivities. Five constituents, gallic acid, rutin, ellagic acid, rubusoside, and steviol monoside, were quantified and used in developing qualitative chromatographic fingerprints. The limits of detection and quantification ranged from 0.29 to 37.86 mug/mL. The relative standard deviations (RSDs) of intra- and interday precisions were no more than 3.14 and 3.01%, respectively. The average recoveries were between 93.1 and 97.5%. The developed method was validated in the analysis 14 leaf samples with satisfactory results. The contents of the five marker compounds accounted for an average of about 6% w/w with a variability of 16% among the 14 samples collected from a single site and year. Gallic acid was the least, whereas steviol monoside the most, variable compound among the 14 leaf samples. The characteristic compound rubusoside that is responsible for the sweet taste accounted for 5% of leaf weight. The validated method can now be used to quantitatively and qualitatively assess the quality of R. suavissimus leaves as traditional beverage or potential medicines.

Author(s): 
Chou, Guixin
Xu, Shun-Jun
Liu, Dong
Koh, Gar Yee
Zhang, Jian
Liu, Zhijun
Item Type: 
Journal Article
Publication Title: 
Journal of Agricultural and Food Chemistry
Journal Abbreviation: 
J. Agric. Food Chem.
Publication Date: 
Feb 11, 2009
Publication Year: 
2009
Pages: 
1076-1083
Volume: 
57
Issue: 
3
ISSN: 
1520-5118
DOI: 
10.1021/jf8029397
Library Catalog: 
NCBI Published Medical (?)
Extra: 
PMID: 19138116 PMCID: PMC2680688

Turabian/Chicago Citation

Guixin Chou, Shun-Jun Xu, Dong Liu, Gar Yee Koh, Jian Zhang and Zhijun Liu. Feb 11, 2009. "Quantitative and fingerprint analyses of Chinese sweet tea plant ( Rubus suavissimus S. Lee)." Journal of Agricultural and Food Chemistry 57: 3: 1076-1083. 10.1021/jf8029397.

Wikipedia Citation

<ref> {{Cite journal | doi = 10.1021/jf8029397 | issn = 1520-5118 | volume = 57 | pages = 1076-1083 | last = Chou | first = Guixin | coauthors = Xu, Shun-Jun, Liu, Dong, Koh, Gar Yee, Zhang, Jian, Liu, Zhijun | title = Quantitative and fingerprint analyses of Chinese sweet tea plant ( Rubus suavissimus S. Lee) | journal = Journal of Agricultural and Food Chemistry | date = Feb 11, 2009 | pmid = | pmc = }} </ref>