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

被引：0
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作者：
Wei Zhang
Yafeng Zuo
Fengqing Xu
Tongsheng Wang
Jinsong Liu
Deling Wu
机构：
[1] Anhui University of Chinese Medicine,School of Pharmacy
[2] Bozhou University,School of Chinese Materia Medica
来源：
BMC Chemistry | / 13卷
关键词：
-Glucosidase; Change in flavonoid composition; (Ramat.) Tzvel. ‘; ’;
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摘要：
A form of β-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 β-glucosidase which hydrolyzed the flavonoid glycosides in Boju to aglycons.
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