Determination of 5-hydroxymethyl-furfural in root of Achyranthes bidentata expressing different degree of floating sugar

Zhongguo Zhongyao Zazhi

Volumn 34, Issue 3, 2009, Pages 298-300

  Zhenli, Liu ^a   Zhiqian, Song ^a   Chun, Wang ^a   Shuyi, L V ^a   Zhimao, Chao ^a  

^a INSTITUTE OF CHINESE MATERIA MEDICA   (China)

Author keywords

5 hydroxymemyl fiirfural; Content determination; Flowing sugar; Root of Achyranthes bidentata

Indexed keywords

5 HYDROXYMETHYL FURFURAL; HERBACEOUS AGENT; METHANOL; SUGAR; UNCLASSIFIED DRUG; WATER;

ACHRANTHES BIDENTATA; ACHYRANTHES; ARTICLE; CONTROLLED STUDY; DRUG DETERMINATION; FLOW RATE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT ROOT; ULTRAVIOLET SPECTROSCOPY;

ACHYRANTHES; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUGS, CHINESE HERBAL; FURALDEHYDE; PLANT ROOTS;

EID: 65649099359     PISSN: 10015302     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Knerr T, Lerche H, Pischetsrieder M, et al. Formation of a novel colored product during the Maillard reaction of D-glucose [J]. J Agric Food Chem, 2001, 49: 1966.
2. Brands CMJ, Alink GM, Van Boekel MA J S, et al. Mutagenicity of heated sugar-casein systems: Effect of the Maillard reaction [J]. J Agric Food Chem, 2000, 48: 2271.
3. Somoza V. Five years of research on health risks and benefits of Maillard reaction products: An updata [J]. Mol Nutr Food Res, 2005, 49: 6632.