THE MAIN APPROACHES TO THE STANDARDIZATION OF THE HERB CIRSIUM ARVENSE L. ACCORDING TO THE CONTENT OF FLAVONOIDS

The purpose of the study is to determine the quantitative content of flavonoids in the herb of the Cirsium arvense L. collected in various habitats of some regions of the Republic of Bashkortostan.
Material and methods. 60 samples of raw materials of Cirsium arvense L. herb harvested in forest and meadow phytocenoses on the territory of Ufimsky, Iglinsky, Chishminsky, Birsky, Blagovarsky and Gafuriysky districts of the of Republic Bashkortostan in 2018-2021 in the flowering phase were analyzed. The quantitative content of flavonoids was determined by differential spectrophotometry using a specially developed technique. According to this method, standardization of the studied raw materials according to the quantitative content of the amount of flavonoids was carried out in terms of apigenin.
Results. It was found that flavonoids accumulate in greater quantities in samples of Cirsium arvense L. harvested in all six regions of the Republic Bashkortostan in habitats associated with meadow phytocenoses with a sufficient degree of sun exposure and moderate moisture, in smaller quantities – in samples of raw materials harvested in forest phytocenoses. Comparing the herb of
Cirsium arvense L. harvested in various regions of the Republic Bashkortostan, no statistically significant difference in the content of flavonoids was revealed (p<0.05), since in all cases the flat terrain is preferable for Cirsium arvense L.
Conclusions. We have determined quantitative content of flavonoids in terms of apigenin in Cirsium arvense L. herb, growing in forest and meadow phytocenoses in some regions of the Republic of Bashkortostan. No significant differences in flavonoids content in Cirsium arvense L. herb depending on growing area were revealed. It can be due to close location of the chosen regions, as well as similar flat terrain, climate and soil characteristics. However, for Cirsium arvense L. meadow habitat is preferable.

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