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篇名
Effect of drying processes on prenylflavonoid content and antioxidant activity of Epimedium koreanum Nakai   全文下載 全文下載
並列篇名
Effect of drying processes on prenylflavonoid content and antioxidant activity of Epimedium koreanum Nakai
作者 Yudan Zhao (Yudan Zhao)Shifeng Chen (Shifeng Chen)Yadan Wang (Yadan Wang)Chongning Lv (Chongning Lv)Jing Wang (Jing Wang)Jincai Lu (Jincai Lu)
英文摘要
Epimedium koreanum Nakai is a famous Chinese herbal medicine for the treatment of impotence, osteoporosis, immune suppression and cardiovascular diseases. Drying is the most common and fundamental procedure in post-harvest processing of E. koreanum, which contributes to the variations of flavonoid content, especially prenylflavonoids, the bioactive components. In present study, effect of drying processes on flavonoid content and antioxidant activity were investigated. High performance liquid chromatography coupled with diode-array detection and electrospray ionization quadrupole time-of-flight tandem mass spectrometry methods were employed. Twenty seven compounds were identified and 11 of them, including eight prenylflavonoids and three other types of flavonoids, were further quantified. The antioxidant activity of E. koreanum was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging method. The results showed that content of the eight prenylflavonoids exhibited significant variations after different drying processes, especially icariin and baohuoside I. The variation tendency of antioxidant activity was positively correlated with the content of total flavonoid, afzelin and icariin.
起訖頁 796-806
關鍵詞 Drying processEpimedium koreanum NakaiPrenylflavonoidQuantitative analysisAntioxidant activity
刊名 JOURNAL OF FOOD AND DRUG ANALYSIS  
期數 201804 (26:2期)
出版單位 衛生福利部食品藥物管理署
該期刊-上一篇 Simultaneous quantification of eight organic acid components in Artemisia capillaris Thunb (Yinchen) extract using high-performance liquid chromatography coupled with diode array detection and high-resolution mass spectrometry
該期刊-下一篇 General survey of Fructus Psoraleae from the different origins and chemical identification of the roasted from raw Fructus Psoraleae
 

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