High performance liquid flavones

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Huck, C. et al., Quantitative Fourier transform near infrared reflectance spectroscopy (NIRS) compared to high performance liquid chromatography (HPLC) of a flavone in Primulae veris Flos extracts, Pharm. Pharmacol Lett., 9, 26, 1999. 

Krauze-Baranowska, M. and Cisowski, W., High-performance liquid chromatographic determination of flavone C-glycosides in some species of the Cucurbitaceae family, J. Chromatogr. A, 675, 240, 1994. 

JM Sendra, JL Navarro, L Izoquierdo. C18 Solid-phase isolation and high-performance liquid chro-matography/ultraviolet diode array determination of fully methoxylated flavones in citrus juices. J Chromatogr Sci 26 443-448, 1988. 

Griffith AP and Collison MW, Improved methods for the extraction and analysis of iso-flavones from soy-containing foods and nutritional supplements by reversed-phase high performance liquid chromatography and liquid chromatography-mass spectrometry. J Chromatogr A 913 397 113 (2001). 

Hermhurger, B. Galensa, R. Herrmann, K. High-performance liquid chromatography determination of poly-methoxylated flavones in orange juice after sohd-phase extraction. J. Chromatogr. 1988, 439, 481. 

Hosoda K, Furuta T, Yokokawa A, Ogura K, Hiratsuka A, Ishii K. Plasma profiling of intact isoflavone metabolites by high-performance liquid chromatography and mass spectrometric identification of flavone glycosides daidzin and genistin in human plasma after administration of kinako. Drug Metab Dispos 2008 36 1485-1495. 

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Cao, I, Yin, C., Qin, Y., Cheng, Z., Chen, D. Approach to the study of flavone di-C-glycosides by high performance liquid chromatography-tandem ion trap mass spectrometry and its application to characterization of flavonoid composition in Viola yedoensis. J. Mass Spectrom. 49(10), 1010-1024 (2014)... 

Diets rich in plant-derived foods can provide more than 1 g of phenolic compounds per day, although there are major international and interindividual differences in exposure. Flavonols, flavones, and fla-van-3-ols constitute the three major subclasses of flavonoids, and a significant amount of information on the content of selected flavonoids from these subclasses in fruits and vegetables has been obtained using high-performance liquid chromatography techniques. The other subclasses are flavanones, anthocyanidins, and isoflavones. 

Flavanones.—Most of the recent literature on flavanones concerns their natural occurrence, but the oxidation of 4-oximinoflavan with SeOi in aqueous dioxan has provided a means of reclaiming flavanone from its oxime some flavone and a little 3,3 -biflavonyl were also produced.A method has been described for separating flavanones and flavones, using commercial high-performance t.l.c. plates. The Rf values of the components varied considerably, according to the proportion of water in the eluting liquid. An extensive study has been made of the behaviour of flavanones in the mass spectrometer. 

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