A. MARCHEV1, I. IVANOV2, R. VRANCHEVA3 and A. PAVLOV1,2
1 Bulgarian Academy of Sciences, Laboratory of Applied Biotechnologies Plovdiv, “Stephan Angeloff” Institute of Microbiology, BG – 4000 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Organic Chemistry, BG – 4002 Plovdiv, Bulgaria
3 University of Food Technologies, Department of Analytical Chemistry, BG – 4000 Plovdiv, Bulgaria
Marchev, A., I. Ivanov, R. Vrancheva and A. Pavlov, 2013. Solid phase extraction and HPLC determination of phloridzin in natural products. Bulg. J. Agric. Sci., Supplement 2, 19: 201–203
A reliable technique for routine analysis of phloridzin from natural products (apples and plums) combining solid phase extraction with Amberlite XAD4 and subsequent HPLC analysis was developed. The proposed methodology is less complex than other methods for flavonoid analysis from natural samples. The samples were extracted with acidified water (pH2) and then adsorption on resin XAD4 was carried out. The highest recovery value of 90% was achieved when methanol was applied as eluent. With the developed HPLC method the analysis were performed for 20 min using Waters HPLC system with UV detection at 285 nm and Supelco Discovery HS C18 column (5 μm, 25 cm × 4.6 mm) operated at 26°C. The mobile phase consisted of solvent A: 2% acetic acid and solvent B: acetonitrile under gradient flow rate. Under these operating conditions the method was precise, linear relationship was established in the range of 10-100 μg/mL, and the coefficient of correlation (r2) was > 0.99. This technique was applied for the analysis of phloridzin in different samples of Malus “Golden delicious” and Prunus “Troyan blue”. The content of phloridzin in the different samples ranged between 14.0 and 24.0 μg/g of fruits.