Alkamide levels in Echinacea purpurea:: Effects of processing, drying and storage

被引：25

作者：

Perry, NB

van Klink, JW

Burgess, EJ

Parmenter, GA

机构：

[1] Univ Otago, New Zealand Inst Crop & Food Res Ltd, Plant Extracts Res Unit, Dunedin, New Zealand

[2] New Zealand Inst Crop & Food Res Ltd, Invermay Agr Res Ctr, Mosgiel, New Zealand

来源：

PLANTA MEDICA | 2000年 / 66卷 / 01期

关键词：

Echinacea purpurea; Asteraceae; alkamides; processing; storage;

D O I：

10.1055/s-2000-11111

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The effects of processing, drying, and storage time and temperature on alkamide levels in Echinacea purpurea roots are described. Chopping altered the levels of some alkamides slightly, whereas drying had no effect. Levels of all alkamides fell by over 80% during storage at 24 degrees C for 64 weeks. Alkamide levels also dropped significantly during storage at -18 degrees C.

引用

页码：54 / 56

页数：3

共 12 条

[1]

[Anonymous], HERBALGRAM, DOI DOI 10.1016/j.jep.2017.09.018

[2] ECHINACEA .5. TLC AND HPLC ANALYSIS OF ALKAMIDES IN ECHINACEA DRUGS [J].