Comparison Of Flavonoids Of Rosa Laevigata Fruits During Different Collecting Time

Objective: To extract and purify total flavoniods from Fructus Rosae Laevigatae fruits,and compare contents and categories of flavoniods from Fructus Rosae Laevigatae derivedfrom different maturation stages (including September, October and November) inHengyang area, China.Methods: Ethanol was used to extract flavonoids from fruits and RSM (ResponseSurface Methodology) was designed to optimize parameters; AB-8macroporous resinswere used to purify crude extraction of flavonoids and the parameters used were discussed;With ethyl acetate as extracting agent and Sephadex LH-20was the last purify step. Finally,HPLC and IR were used to analysis the samples of different collecting times.Results: The extract conditions were optimized by response surface analysis. Theoptimal conditions of extraction were as follows: temperature91oC, time133min,40%alcohol concentration and solid-liquid ration1∶20. And validation testing was three timesrepeated to average results and the value proved extract conditions was credible. Underthese conditions, the yield of flavonoids was nearly9%and purity was14%. According tostandard curve, we calculated amounts of three times:87,64,62mg/g and the Septemberfruits have the highest flavonoids amounts and then the flavonoids contents decreased withtime. AB-8macroporous resin was chosen to separate and purify the crude extracts and theoptimal conditions were as follows: sample solution pH=3, adsorption capacity per gram ofresins3mg/g, sample solution’s concentration1mg/mL, speed adding sample1BV/H,amount of distilled water used3BV, amount of eluant used3BV, eluant concentration 70%ethanol (after washed with distilled water, we used20%ethanol washing columnfirstly), speed of eluant to wash column3BV/H. So we purified the extract from14%to53%. The samples were analysis by HPLC and peaks were nearly the same. By IR analysis,flavonoids were flavonols.Conclusion: September fruits have the highest flavonoids amounts and then theflavonoids contents decreased with maturity but the varieties were nearly same and wereflavonols.