Abstract
A high-pressure liquid chromatographic (HPLC) technique for the separation and quantitation of three classes of naturally occurring phenolic compounds has been developed. Investigated were a series of phenolic acids, both cinnamic and benzoic, and a variety of flavone compounds including flavones, flavonols, and flavanones as well as glycosylated flavone derivatives with mono- and disaccharide substitution. The effects of structural variations within the phenolic compounds upon elution order and retention were elaborated. The technique offers selectivity, resolution, speed, and sensitivity (minimum detectable amounts below 50 ng) far superior to classical techniques such as paper chromatography. Time of analysis by the HPLC technique is measured in minutes while an equivalent analysis by classical techniques would require several days, if not weeks.
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