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THE CONTENT OF FLAVONOIDS IN VITAMIN PREPARATIONS

DOI: https://doi.org/10.29296/25419218-2018-01-03
Issue: 
1
Year: 
2018

V.Yu. Zhilkina (1); A.I. Marakhova (1), PhD; Professor A.A. Sorokina (2), PhD; E.V. Sergunova (2), PhD 1-Institute of Biochemical Technology and Nanotechnology, People’s Friendship University of Russia; 6, Miklukho-Maklai St., Moscow 117198, Russian Federation; 2-I.M. Sechenov First Moscow State Medical University (Sechenov University); 2, B. Pirogovskaya St., Build. 4, Moscow 119991, Russian Federation

Introduction. Vitamin preparations are widely used in the therapy of various diseases. The main dosage forms of the preparations include tinctures or decoctions. In addition to vitamins, medicinal plant raw materials, the components of the preparations, contain flavonoids. Objective: to develop methods for quantification of flavonoids in vitamin preparations. Material and methods. The investigation objects were model samples of vitamin preparations Nos. 1 and 2 and commercial samples of mountain ash (Sorbus aucuparia) berries, rose (Rōsa) hips, and black currants (Ribes nigrum). The amount of flavonoids was determined spectrophotometrically. Results. Optimal pH values and an optimal extractant for flavonoid-aluminum chloride complexation in the vitamin preparations were found to be 1.5–2.3 and 95% ethanol, respectively. It was ascertained that the amount of flavonoids in black currants and mountain ash berries should be calculated with reference to rutin and that in rose hips to luteolin. Conclusion. A spectrophotometric procedure was developed to determine the amount of flavonoids in vitamin preparations Nos. 1 and 2 and in their components: rose hips, mountain ash berries and black currants. Standardization of vitamin preparations Nos. 1 and 2 and their components was shown to be unreasonable in terms of the amount of flavonoids.

Keywords: 
vitamin preparations
flavonoids
spectrophotometry

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