کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553420 | 967763 | 2013 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of polyphenol components of Korean Scutellaria baicalensis Georgi using liquid chromatography-tandem mass spectrometry: Contribution to overall antioxidant activity
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کلمات کلیدی
Scutellaria baicalensis GeorgiHydroxycinnamic acid - اسید هیدروکسین کومیکومAntioxidant activity - فعالیت آنتیاکسیدانیFlavonoids - فلاونوئیدهاPolyphenols - پلیفنلهاHigh performance liquid chromatography–tandem mass spectrometry - کروماتوگرافی مایع کروماتوگرافی با عملکرد بالا - اسپکترومتری جرم دو طرفه
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In order to explore the possibility to process Korean Scutellaria baicalensis Georgi (Hwang Gum) to produce a high quality functional food, biologically active substances were analyzed. Four different mixtures of polyphenol components were isolated from the flower, leaf, stem, and root of S. baicalensis Georgi via methanol extraction followed by silica gel column chromatography. The polyphenol components of these mixtures were determined using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and compared with reported data. Among the 46 characterized components, seven constituents were identified for the first time. The compounds were validated and quantified based on a representative standard from the same group. The antioxidant activity of the polyphenol mixtures of the four tissues was determined. The antioxidant activity of the root was the highest, followed by the leaf, stem and flower.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 1741-1750
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 1741-1750
نویسندگان
On Nuri Seo, Gon-Sup Kim, Yun-Hi Kim, Semin Park, Sung Woo Jeong, Soo Jung Lee, Jong Sung Jin, Sung Chul Shin,