Table 4.
Stability of milk thistle flavonolignans during storage and handling, measured using UHPLC-MS/MS
| Stability (%) – 5 ng/mL |
Stability (%) – 1000 ng/mL |
|||||
|---|---|---|---|---|---|---|
|
Analyte
(n = 3) |
24 h | Freeze-Thaw cycle |
24 h | Freeze-Thaw cycle |
||
| 1 | 2 | 1 | 2 | |||
| Silychristin | 104 ± 4 | 110 ± 5 | 83.4 ± 3.2 | 80.3 ± 5.9 | 87.9 ± 5.7 | 88.4 ± 9.1 |
| Silydianin | 110 ± 8 | 108 ± 6 | 75.1 ± 9.6 | 94.0 ± 6.7 | 87.2 ± 5.1 | 86.7 ± 9.1 |
| Silybin A | 99.3 ± 4.3 | 106 ± 7 | 94.9 ± 5.1 | 88.2 ± 4.2 | 91.1 ± 5.4 | 98.2 ± 8.3 |
| Silybin B | 93.4 ± 5.8 | 97.1 ± 8.8 | 95.9 ± 1.3 | 91.4 ± 4.4 | 92.9 ± 4.7 | 98.3 ± 7.7 |
| Isosilybin A | 98.6 ± 5.0 | 104 ± 2 | 105 ± 2 | 91.1 ± 4.7 | 94.0 ± 4.8 | 100 ± 7 |
| Isosilybin B | 101 ± 5 | 102 ± 5 | 103 ± 5 | 94.8 ± 6.3 | 97.1 ± 3.2 | 105 ± 6 |