title: Identification of vegetable species in gastric contents using HPLC.
abstract: Identification of 16 vegetables, focusing on the influence of digestion in the stomach, was carried out on the basis of the types of flavonoids detected on chromatograms using HPLC. Among the 12 vegetables for which flavonoids were detected, the chromatographic patterns of the flavonoids in digested vegetables were the same as those of the corresponding raw vegetables, making it possible to identify the species of vegetables even after digestion. In our analysis, 5 mg of a freeze-dried sample was found be an adequate quantity to enable the detection of flavonoids. Brief practical cases are also described.
authors.affiliation: Department of Forensic Medicine, Fukuoka University School of Medicine, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Hayashiba
authors.forename: K
authors.initials: K
authors.lastname: Kimura
authors.forename: S
authors.initials: S
authors.lastname: Kashimura
authors.forename: T
authors.initials: T
authors.lastname: Nagata
authors.forename: T
authors.initials: T
authors.lastname: Imamura
mesh_terms: D000328:Adult; D002851:Chromatography, High Pressure Liquid; D005260:Female; D005419:Flavonoids / Q000032:analysis; D005554:Forensic Medicine / Q000379:methods*; D005750:Gastric Juice; D005766:Gastrointestinal Contents; D006801:Humans; D008297:Male; D008875:Middle Aged; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005419:Flavonoids