Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoids

被引：65
|
作者：
Liu, Benguo [1 ]
Zhu, Yongyi [1 ]
机构：
[1] Henan Univ Technol, Coll Grain & Food, Zhengzhou 450052, Henan Province, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 02期
关键词：
buckwheat; flavonoid; rutin; extraction; ESI-MS;
D O I：
10.1016/j.jfoodeng.2005.11.001
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In order to make full use of tartary buckwheat, a new method separating flavonoid-rich parts from entire kernels and a new process of extracting and purifying flavonoids from these flavonoid-rich parts were introduced. By ultraviolet-visible spectrometry (UV) and electrospray ionized mass spectrometry (ESI-MS), the main flavonoid in the last product was identified as rutin. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：584 / 587
页数：4
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