Aim of this study was to comparative analysis of flavonoids in foods. Total flavonoids in several common food including celery, chicory, lettuce, sweet potato, lemon, mango and honey was extracted by using ethanol heat refluxing method. Concentration of flavonoids was assayed by using a pectrophotometry analysis in which rutin was used as positive control. It showed that, concentration of total flavonoids in lemon, celery leave , sweet potato, lettuce , chicory , mango, celery stem and honey was (mg/g) 16.81mg, 9.23mg, 6.46mg, 4.69mg, 4.21mg, 2.51mg, 1.83mg,1.62mg, respectively.
NETL
NSTL
维普
万方数据
