Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. 'Boju'

被引：8
|
作者：
Zhang, Wei [1 ]
Zuo, Yafeng [1 ,2 ]
Xu, Fengqing [1 ]
Wang, Tongsheng [1 ]
Liu, Jinsong [1 ]
Wu, Deling [1 ]
机构：
[1] Anhui Univ Chinese Med, Sch Pharm, 1 Qianjiang Rd, Hefei 230000, Anhui, Peoples R China
[2] Bozhou Univ, Sch Chinese Mat Med, 2266 Tangwang Rd, Bozhou 236800, Peoples R China
来源：
BMC CHEMISTRY | 2019年 / 13卷 / 01期
基金：
中国国家自然科学基金;
关键词：
beta-Glucosidase; Change in flavonoid composition; Chrysanthemum morifolium (Ramat.) Tzvel; 'Boju';
D O I：
10.1186/s13065-019-0645-0
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
A form of beta-glucosidase was isolated and purified from fresh Chrysanthemum morifolium (Ramat.) Tzvel. 'Boju' (Boju) and its enzymatic properties explored in this study. The purified enzyme and Boju flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glycoside and aglycon concentrations in Boju varied significantly depending on processing method. The concentration of flavonoid glycosides in Boju decreased and flavonoid aglycons increased due to heat-activation of beta-glucosidase which hydrolyzed the flavonoid glycosides in Boju to aglycons.
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页数：9
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