DEVELOPMENT OF THE METHODS OF IDENTIFICATION AND QUANTITATIVE DETERMINATION OF FLAVONOIDS IN THE HERB OF THE GROUNDNUT PEAVINE (LATYRUS TUBEROSUS L.)

DOI: https://doi.org/10.29296/25877313-2020-06-04
Issue: 
6
Year: 
2020

R.A.h Bubenchikov Dr.Sc. (Pharm.), Associate Professor, Department of Pharmacognosy and Botany, Kursk State Medical University E-mail: bubenhikova.ksmu@yandex.ru O.N. Kulik Post-graduate Student, Department of Pharmacognosy and Botany, Kursk State Medical University E-mail: bubenhikova.ksmu@yandex.ru K.R. Bubenchikova Student, Kursk State Medical University E-mail: bubenhikova.ksmu@yandex.ru

Relevance. The article is devoted to the standardization of the raw material of the groundnut peavine to the legume family (Fabaceae). The groundnut peavine (Lathyrus tuberosus L.) is a perennial herbaceous plant that grows widely in the chernozem zone of Russia. Objective. The aim of the work was the development of methods of identification and quantitative determination of flavonoids in the herb of ground-nut peavine. Material and methods. The object of study is the grass of the groundnut peavine, harvested during flowering in 2018-2019. The basis for qualitative definition of flavonoids is thin-layer chromatography, the basis of quantitative determination is spectrophotometric method. Results. When conducting quality identification installed the following conditions were established: Sorbfil plates on an aluminum substrate, the vol-ume of application of the studied extraction — 10 ml, mobile phase: e butanol-acetic acid-water (4: 1: 2), the standard substance is rutin, cinaroside; detection treatment with 5% solution of aluminum chloride. Validation of the methodology. For the quantitative determination of flavonoids, a spectro-photometric determination method was developed in terms of rutin. The optimal extraction conditions were established. Conclusion. The procedure has been developed a technique for the qualitative identification and quantitative determination of flavonoids in the ground-nut peavine herb. The content of flavonoids ranged from 1,88%±0,07% to 2,40±0,04%.

Keywords: 
Groundnut peavine
Fabaceae
flavonoids
standardization
chromatography
spectrophotometry

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