caa a22 4500 463157559 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0347-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0347-4 Natural accumulation of terpene trilactones in Ginkgo biloba leaves: variations by gender, age and season [Elektronische Daten] [Chen Ding, Erqin Chen, Robert Lindsay] Ginkgo terpene trilactones (TTLs) are a group of biologically active compounds in Ginkgo leaf extracts. The contents of TTLs in Ginkgo leaves directly affects the qualities of the related phytopharmaceutical products. In this study, the natural occurrence of TTLs in Ginkgo leaves within one vegetative season was investigated. The leaves were collected from six sampled trees with different age and gender at monthly intervals from June to November in Madison, WI. The contents of TTLs were quantified by RP-HPLC/RI procedure, validated by LC/sonic spray ionization-mass spectrometer (SSI-MS) assay, and the data were analyzed statistically. The natural accumulation of total TTLs in Ginkgo leaves fluctuated significantly with seasons with a peak appearing in August. The total amounts of TTLs accumulated in leaves from younger trees were higher than those from older trees; total TTLs in female trees were higher than in male trees. This survey on the natural occurrence of TTLs was expected to ensure the quality of Ginkgo product from the stage of incoming material with rich and consistent bioactive value in terms of Ginkgo terpene trilactones. Springer-Verlag, 2006 Ginkgo nationallicence Terpene trilactones nationallicence Season nationallicence Gender nationallicence Age nationallicence Quality control nationallicence Ding Chen Department of Food Science, University of Wisconsin-Madison, 7 Babcock Hall, 1605 Linden Drive, 53706, Madison, WI, USA aut Chen Erqin Wisconsin Center for Space Automation and Robotics, University of Wisconsin-Madison, Madison, WI, USA aut Lindsay Robert Department of Food Science, University of Wisconsin-Madison, 7 Babcock Hall, 1605 Linden Drive, 53706, Madison, WI, USA aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 615-621 1438-2377 224:5<615 2007 224 217 https://doi.org/10.1007/s00217-006-0347-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0347-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ding Chen Department of Food Science, University of Wisconsin-Madison, 7 Babcock Hall, 1605 Linden Drive, 53706, Madison, WI, USA aut NATIONALLICENCE 700 1- Chen Erqin Wisconsin Center for Space Automation and Robotics, University of Wisconsin-Madison, Madison, WI, USA aut NATIONALLICENCE 700 1- Lindsay Robert Department of Food Science, University of Wisconsin-Madison, 7 Babcock Hall, 1605 Linden Drive, 53706, Madison, WI, USA aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 615-621 1438-2377 224:5<615 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer