Determination of St. John's Wort Components in Dietary Supplements and Functional Foods by Liquid Chromatography
| Autor: | Yanyan Cui, Catharina Y W Ang, Lawrence J Lin, Wenhong Luo, Hebron C. Chang, Thomas M. Heinze, Antonia Mattia |
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| Rok vydání: | 2002 |
| Předmět: | |
| Zdroj: | Journal of AOAC INTERNATIONAL. 85:1360-1369 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.1093/jaoac/85.6.1360 |
| Popis: | St. John's wort ( Hypericum perforatum L.) preparations, a top-selling botanical dietary supplement used primarily as an antidepressant, has recently been used as an ingredient in some food products sold as functional foods. A rapid extraction technique followed by a liquid chromatographic (LC) method was developed to determine 4 characteristic bioactive compounds (pseudohypericin, hypericin, hyperforin, and adhyperforin) from St. John's wort in dietary supplements and functional foods to which it was added. Solid samples, including including dried leaf/flower mixture, dietary supplement capsules, tea bags, puff and snack bar, were extracted with methanol by sonication.Noncarbonated, fruit-flavored drinks were centrifuged and mixed with methanol. Compounds were then determined by isocratic, reversed-phase LC with UV detection at 2 wavelengths and further identified or confirmed by photodiode array spectra and LC/mass spectrometry. Within-laboratory method variations (% RSD) were satisfactory. Very low amounts, if any, of the 4 components were found in drink and puff samples, and none was found in the snack bar. The methods developed provide a useful means for the determination of St. John's wort components in dietary supplements and functional foods. |
| Databáze: | OpenAIRE |
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