Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography

Food Chemistry

Volumn 117, Issue 2, 2009, Pages 375-380

  Xie, Jianchun ^a   Sun, Baoguo ^a   Wang, Shuaibin ^a   Ito, Yoichiro ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b NATIONAL HEART LUNG AND BLOOD INSTITUTE   (United States)

Author keywords

Alpinia oxyphylla Miquel; Bioactive component; Counter current chromatography; Flavor; Nootkatone; Sesquiterpenoid

Indexed keywords

ACETONITRILE; CHLOROFORM; ESSENTIAL OIL; HEXANE; METHANOL; NOOTKATONE; TERPENOID DERIVATIVE; UNCLASSIFIED DRUG; VALENCENE; WATER;

ALPINIA; ALPINIA OXYPHYLLA; ARTICLE; DRUG ISOLATION; DRUG PURIFICATION; DRUG STRUCTURE; MASS SPECTROMETRY; PARTITION COEFFICIENT; PROTON NUCLEAR MAGNETIC RESONANCE;

ALPINIA OXYPHYLLA;

EID: 67349175018     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.011     Document Type: Article

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