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Chromatographic fingerprint analysis for evaluation of Ginkgo biloba products.

Chen P, Ozcan M, Harnly J

Food Composition Laboratory, US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Bldg 161, R-105, BARC-East, Beltsville, MD 20705, USA. pei.chen@ars.usda.gov

The flavonoids and the terpene lactones are regarded as the two main active components of Ginkgo biloba that affect human health. In the work discussed in this paper, two analytical methods for the characterization of G. biloba authentic materials and commercial products, an LC-UV chromatographic fingerprinting method and a traditional flavonol quantification method, were compared. The traditional method was used to determine the total flavonol content (as glycosides) after acid hydrolysis. The fingerprinting method examined the chromatographic profiles of methanol-water extracts using chemometric methods. The traditional method showed that all the commercial products met the current voluntary standard of 24% flavonols by weight. The chromatographic fingerprinting method revealed significant variations in the commercial products with regard to the relative concentration of individual flavonols.

Published 23 August 2007 in Anal Bioanal Chem, 389(1): 251-61.
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