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Food Technology and Biotechnology, Vol. 46 No. 1, 2008.

Kratko priopćenje

Preparing Apigenin from Leaves of Adinandra nitida

Benguo Liu ; College of Light Industry and Food Science, South China University of Technology, Guangzhou, CN-510640 Guangdong, PR China
Zhengxiang Ning ; College of Light Industry and Food Science, South China University of Technology, Guangzhou, CN-510640 Guangdong, PR China
Jianhua Gao ; College of Light Industry and Food Science, South China University of Technology, Guangzhou, CN-510640 Guangdong, PR China
Keyong Xu ; College of Light Industry and Food Science, South China University of Technology, Guangzhou, CN-510640 Guangdong, PR China

Puni tekst: engleski pdf 246 Kb

str. 111-115

preuzimanja: 3.433

citiraj

Sažetak

Leaves of Adinandra nitida were used as raw material, and a new industrially significant method of preparing apigenin was established by hydrolyzing a water extract and recrystallizing it with ethanol in order to obtain a new source for the production of this flavone. A yield of about 2.5 % (dry mass) was obtained with the purity of 93.05 %, determined by high performance liquid chromatography (HPLC). Moreover, the main flavonoids in leaves of Adinandra nitida and the product after acid hydrolysis were identified as camellianin A and apigenin, respectively, by ultraviolet-visible spectrometry (UV/VIS) and electrospray ionization mass spectrometry (ESI-MS).

Ključne riječi

Adinandra nitida; flavonoid; apigenin; electrospray ionization mass spectrometry

Hrčak ID:

22235

URI

https://hrcak.srce.hr/22235

Datum izdavanja:

14.3.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.302 *