Purification and antioxidant activities of baicalin isolated from the root of huangqin (Scutellaria baicalensis gcorsi)

Journal of Food Science and Technology

Volumn 50, Issue 3, 2013, Pages 615-619

  Peng Fei, Liu ^a,b   Fu Gen, Han ^a   Bin Bin, Duan ^a   Tian Sheng, Deng ^b   Xiang Lin, Hou ^b   Ming Qin, Zhao ^a,c  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF COAL CHEMISTRY   (China)

^c not available ^*  (China)

Author keywords

Antioxidant activity; Baicalin; Flavonoid; Huangqin; Purification

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; MEDICINE; PLANTS (BOTANY); PURIFICATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BAICALIN; DIPHENYLPICRYLHYDRAZYL; FLAVONOID; HUANGQIN; SCUTELLARIA BAICALENSIS; TRADITIONAL CHINESE MEDICINE;

ASCORBIC ACID;

SCUTELLARIA BAICALENSIS;

EID: 84878491690     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0857-y     Document Type: Article

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