One of the plants, which have for a long time does not get the attention of researchers is the common juniper - Juniperus communis L. The results of the study of the pharmaceutical market of herbal remedies, indicate the absence of drugs of said plant. J. communis L. positioned as aromatic plants, but in the overall pharmacological effects of the plants involved polyphenol complex that is not fully understood. The literature also lacks information about the optimal solvent capable of removing the most complete range of polyphenolic compounds. The chemical composition of the fruit J. communis L. converted via Method-phase high performance liquid chromatography. The presence of 19 components of the flavonoid structure. The main components are glycosides of apigenin, and skutellyareina biflavonoidy. The comparative analysis of the extraction ability of alcohol to extract flavonoids J. communis L. It was found that ethyl alcohol 95% more fully extract apigenin glycosides. Ethyl alcohol concentration of 40%, better glycosides extracts skutellyareina. Biflavonoidy increasingly moving into dilute alcohol. Uniform output of all groups flavonoid extraction observed in 70% ethyl alcohol concentration. The highest total yield of flavonoids the extraction is observed when 95% ethyl alcohol. According to the research concluded that the most appropriate extractant for the fruits of flavonoids J. communis L. is 95% ethyl alcohol.
One of the plants, which have for a long time does not get the attention of researchers is the common juniper - Juniperus communis L. The results of the study of the pharmaceutical market of herbal remedies, indicate the absence of drugs of said plant. J. communis L. positioned as aromatic plants, but in the overall pharmacological effects of the plants involved polyphenol complex that is not fully understood. The literature also lacks information about the optimal solvent capable of removing the most complete range of polyphenolic compounds. The chemical composition of the fruit J. communis L. converted via Method-phase high performance liquid chromatography. The presence of 19 components of the flavonoid structure. The main components are glycosides of apigenin, and skutellyareina biflavonoidy. The comparative analysis of the extraction ability of alcohol to extract flavonoids J. communis L. It was found that ethyl alcohol 95% more fully extract apigenin glycosides. Ethyl alcohol concentration of 40%, better glycosides extracts skutellyareina. Biflavonoidy increasingly moving into dilute alcohol. Uniform output of all groups flavonoid extraction observed in 70% ethyl alcohol concentration. The highest total yield of flavonoids the extraction is observed when 95% ethyl alcohol. According to the research concluded that the most appropriate extractant for the fruits of flavonoids J. communis L. is 95% ethyl alcohol.