Variation of the content of chlorogenic acid derivatives among cultivars and market items of burdock (Arctium lappa L.) [Japanese]

摘要

Many epidemiological researches suggest that biofunctional components in vegetables could play an important role in keeping health well. The contents of biofunctional components (chlorogenic acid, 1-O-,5-O-dicaffeoylquinic acid and 1-O-,5-O-dicaffeoyl-3-O-succinvlquinic acid) in the root of burdock (Arctium lappa L., Compositae, total 13 cultivars and market items, each 5 similar to 10 samples), which is one of very popular vegetables in Japan, were estimated by HPLC. The mean values of total contents varied from 1.7 to 7.9 mg/g dry weight. The content of each component varied significantly among many of the cultivars, although the ratios of three components were roughly the same.