Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing
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چکیده
منابع مشابه
An optimized high-performance liquid chromatography (HPLC) method for benzoylmesaconine determination in Radix Aconiti Lateralis Preparata (Fuzi, aconite roots) and its products
BACKGROUND Benzoylmesaconine (BMA) is the main Aconitum alkaloid in Radix Aconiti Lateralis Preparata (Fuzi, aconite roots) with potent pharmacological activities, such as analgesia and anti-inflammation. The present study developed a simple and reliable method using BMA as a marker compound for the quality control of processed aconite roots and their products. METHODS After extraction, a hig...
متن کاملSimultaneous quantitation of six aconitum alkaloids and three flavonoids in the herb couple of radix aconiti lateralis-radix glycyrrhizae (Fuzi–Gancao) by UHPLC-ESI-MS/MS
BACKGROUND Fuzi-Gancao herb couple is one of the commonly used herb couples involved in the traditional Chinese medicine formulations, with radix aconiti lateralis (Fuzi in Chinese) and radix glycyrrhizae (Gancao in Chinese) as a ratio of 1:1. Alkaloids and flavonoids were considered as the main active ingredients of Fuzi-Gancao herb couple. However, no analytical methods have been reported to ...
متن کاملStudy on the aconitine-type alkaloids of Radix Aconiti Lateralis and its processed products using HPLC-ESI-MSn.
The type and content change of alkaloids of Radix Aconiti Lateralis (Lateral root of Aconitum carmichaeli Debx, an important and popular medicinal herb in Traditional Chinese Medicine) in processing were studied using high performance liquid chromatography-electrospray ionization-multi-stage mass spectrometry (HPLC-ESI-MS(n)). Extract containing alkaloids, which were known to be the main bioact...
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Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud stability and color of the juice. In this study, an artificial neural network (ANN) model was applied for designing and developing an intelligent system for prediction of the thermal processing effects on the physico...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2018
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-018-3430-5