Study on Total Flavonoid content in Different Parts from Different Kinds of Pigeonpea

ZHENG Fei-yan; JU Yu-dong; QIU Shan-lian; WU Wei-jian; ZHANG Shu-he; ZHENG Kai-bin

doi:10.19303/j.issn.1008-0384.2016.07.013

Volume 31 Issue 7

Oct. 2016

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Article Navigation > Fujian Journal of Agricultural Sciences > 2016 > 31(7): 733-736

ZHENG Fei-yan, JU Yu-dong, QIU Shan-lian, WU Wei-jian, ZHANG Shu-he, ZHENG Kai-bin. Study on Total Flavonoid content in Different Parts from Different Kinds of Pigeonpea[J]. Fujian Journal of Agricultural Sciences, 2016, 31(7): 733-736. doi: 10.19303/j.issn.1008-0384.2016.07.013

Citation:

ZHENG Fei-yan, JU Yu-dong, QIU Shan-lian, WU Wei-jian, ZHANG Shu-he, ZHENG Kai-bin. Study on Total Flavonoid content in Different Parts from Different Kinds of Pigeonpea[J]. Fujian Journal of Agricultural Sciences, 2016, 31(7): 733-736. doi: 10.19303/j.issn.1008-0384.2016.07.013

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Study on Total Flavonoid content in Different Parts from Different Kinds of Pigeonpea

doi: 10.19303/j.issn.1008-0384.2016.07.013

1.
Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
2.
Corp Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fjian 350003, China

Received Date: 2016-03-12
Rev Recd Date: 2016-05-14
Publish Date: 2016-07-01

Abstract

Abstract

To exploit the pigeonpea resources reasonably, the total flavonoids of the different parts were tested from kinds of pigeonpea. Results showed that, there was highly significant difference of flavonoid content in 23 kinds of pigeonpea, and in different parts of pigeonpea, respectively. The flavonoid contents in the leaves and flowers in different breeds were in the range of 2%-4% (except for 11M010), while the flavonoid contents in the pods were almost less than 2%. The total flavonoid content in leaves from 3 different maturity varieties of pigeonpea was 3.25%, 2.23% in pod skins, 0.84% in petiole and 0.22% in beans, these values were highly significant. Furtherly, the total flavonoid was highly significant higher in new leaves (4.21%) than in mature (2.98%) and old leaves (2.69%).
- pigeonpea,
- different breeds,
- different parts,
- total flavonoids

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References(19)

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