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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Study on the Dynamic Change of Mangiferin and Genkwanin in Aquilaria sinensis Leaves: A New Food Raw Material

1Yang Maoxun, 2Zha Qianhui, 2Huang Yongfang, 3Liang Yaoguang, 1Zhao Bin, 1Xie Chaoliang and 3Lv Qiaoli
1Zhongshan Torch Polytechnic, Zhongshan 528436
2College of Forestry, South China Agricultural University, Guangzhou 510642
3UNO Scientific Co., Ltd., Zhongshan 528400, P.R. China
Advance Journal of Food Science and Technology  2016  5:408-411
http://dx.doi.org/10.19026/ajfst.11.2650  |  © The Author(s) 2016
Received: August ‎24, ‎2015  |  Accepted: September ‎11, ‎2015  |  Published: June 15, 2016
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Abstract

Contents of mangiferin and genkwanin were detected by High Performance Liquid Chromatography (HPLC) to explore the dynamic changes of active chemical components from different growing year and different sampling season in Aquilaria sinensis leaves and determine the appropriate growing year and season for sampling. It is disclosed that, growing year was an important influence on content of mangiferin, the appropriate growing year for mangiferin was two to three year and the highest content, 2.31% of mangiferin was in two-year A. sinensis leaves, the appropriate growing year for genkwanin was one to two year and the highest content, 0.23% of genkwanin was in one-year A. sinensis leaves; while the appropriate sampling season for mangiferin was Autumn and the appropriate sampling season for genkwanin was Spring.

Keywords:

Aquilaria sinensis leaves, dynamic changes, genkwanin, mangiferin, new food raw material,

References