Comprehensive Analysis of Flavonols in Ginkgo biloba Products by Ultra-High-Performance Liquid Chromatography Coupled with Ultra-Violet Detection and Time-of-Flight Mass Spectrometry

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  • KAKIGI Yasuhiro
    Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd. Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd.
  • HAKAMATSUKA Takashi
    National Institute of Health Sciences National Institute of Health Sciences
  • ICHO Takeshi
    Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd. Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd.
  • GODA Yukihiro
    National Institute of Health Sciences National Institute of Health Sciences
  • MOCHIZUKI Naoki
    Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd. Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd.

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  • Comprehensive Analysis of Flavonols in <i>Ginkgo biloba</i> Products by Ultra-High-Performance Liquid Chromatography Coupled with Ultra-Violet Detection and Time-of-Flight Mass Spectrometry

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The aim of this study was to survey the flavonol compositions of Ginkgo biloba products, especially those on the Japanese market. Sixteen food products, six medicinal products, and raw Ginkgo biloba leaves were examined by ultra-high-performance liquid chromatography coupled with ultra-violet detection and time-of-flight mass spectrometry. Eleven flavonol glycosides, three biflavones, and a flavonol aglycone were qualified by analysis of accurate mass spectra. The quantitative data obtained were then applied to multivariate data analysis, and the flavonol compositions of the food and medicinal products were classified into four groups. Most of the food products were classified into the same group as the medicinal products, which contained high percentages of flavonol glycosides. On the other hand, some food products contained high percentages of biflavones or an aglycone.

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