Otimização e validação de metodologia analítica para determinação de flavonóis e flavonas por CLAE em hortaliças
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Palavras-chave

flavonóides
análise por CLAE
hortaliças

Como Citar

1.
Huber LS, Rodrigues-Amaya DB, Rodrigues MI. Otimização e validação de metodologia analítica para determinação de flavonóis e flavonas por CLAE em hortaliças. Rev Inst Adolfo Lutz [Internet]. 1º de abril de 2007 [citado 5º de novembro de 2024];66(2):142-51. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/32824

Resumo

O objetivo deste trabalho foi otimizar a metodologia analítica para determinação de flavonóis e flavonas em hortaliças. A hidrólise foi otimizada utilizando-se Delineamento Composto Central Rotacional (DCCR) para investigar os efeitos da concentração de HCl e do tempo de hidrólise. Essa etapa foi realizada simultaneamente com a extração por metanol aquoso 50%, em refluxo a 90ºC. Foi utilizado cromatógrafo líquido Waters com coluna Nova-Pak C18 e detector de arranjo de diodos. Os compostos estudados foram miricetina (M), quercetina (Q), kaempferol (K), luteolina (L) e apigenina (A). As condições ótimas encontradas para hidrólise de cada hortaliça foram: 1,0M HCl/6 horas para espinafre e couve, 1,6M HCl/5 horas para rúcula, 1,2M HCl/2 horas para alface, 1,7M HCl/4,3 horas para salsa e 0,8M HCl/2,5 horas para cebola. O melhor gradiente para separação (CLAE) dos flavonóides das hortaliças em estudo foi constituído de metanol:água (acidificados com 0,3% de ácido fórmico) 20:80, chegando a 45:55 em 5 minutos, 48:52 em 17 minutos e voltando a 20:80 em 20 minutos. As curvas analíticas apresentaram coeficientes de correlação maiores que 0,99. Os limites de detecção foram de 0,5, 0,4, 0,5, 0,6 e 1,0μg/mL, respectivamente, para M, Q, L, K e A.
https://doi.org/10.53393/rial.2007.66.32824
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Creative Commons License
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.

Copyright (c) 2007 Lísia S. Huber, Delia B. Rodrigues-Amaya, Maria I. Rodrigues

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