An optimized ultrasound-assisted extraction and simultaneous quantification of 26 characteristic components with four structure types in functional foods from ginkgo seeds

Food Chemistry

Volumn 158, Issue , 2014, Pages 177-185

  Zhou, Guisheng ^a   Yao, Xin ^a   Tang, Yuping ^a   Qian, Dawei ^a   Su, Shulan ^a   Zhang, Li ^a   Jin, Chun ^b   Qin, Yong ^b   Duan, Jin Ao ^a  

^a NANJING UNIVERSITY OF CHINESE MEDICINE   (China)

^b Jiangsu Shenlong Pharmaceutical Co Ltd   (China)

Author keywords

Characteristic constituents; Ginkgo; Principal component analysis; Response surface methodology; Seed; Triple quadrupole tandem mass spectrometry; Ultrasonic assisted extraction

Indexed keywords

ESTERS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; PYRENE; SEED; SURFACE PROPERTIES; TERPENES;

CHARACTERISTIC CONSTITUENTS; GINKGO; RESPONSE SURFACE METHODOLOGY; TANDEM MASS SPECTROMETRY; ULTRASONIC-ASSISTED EXTRACTIONS;

OPTIMIZATION;

FLAVONOID; GINKGOLIC ACID; PHENYLPROPANOL; PLANT MEDICINAL PRODUCT; TERPENE LACTONE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; EXTRACTION; FUNCTIONAL FOOD; GINKGO BILOBA; NONHUMAN; PLANT SEED; RESPONSE SURFACE METHOD; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRASOUND ASSISTED EXTRACTION; ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FUNCTIONAL FOOD; GINKGO BILOBA; MOLECULAR STRUCTURE; SEEDS; TANDEM MASS SPECTROMETRY;

EID: 84896534854     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.116     Document Type: Article

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