Purification and antioxidant activities of baicalin isolated from the root of huangqin (Scutellaria baicalensis gcorsi)

被引：0
|
作者：
Liu Peng-fei
Han Fu-gen
Duan Bin-bin
Deng Tian-sheng
Hou Xiang-lin
Zhao Ming-qin
机构：
[1] Henan Agricultural University,College of Tobacco Science / National Tobacco Cultivation & Physiology & Biochemistry Research Center
[2] Chinese Academy of Sciences,Institute of Coal Chemistry
来源：
Journal of Food Science and Technology | 2013年 / 50卷
关键词：
Baicalin; Huangqin; Flavonoid; Purification; Antioxidant activity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Baicalin is a flavonoid from the root of huangqin (Scutellaria baicalensis gcorsi, a kind of Traditional Chinese Medicine and food condiment) with two pro phenolic hydroxyls. In this manuscript, high purity of baicalin (95.5 %) was isolated from the root of huangqin and its antioxidant activities were investigated. The antioxidant properties of baicalin were evaluated by scavenging of the diphenylpicrylhydrazyl radical (DPPH), reducing power, and iron-chelating assays, compared to ascorbic acid and BHT. The results of antioxidant activity showed that the activities of baicalin were significantly better than these of ascorbic acid and BHT, and the linear correlations were good in these three assays.
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页码：615 / 619
页数：4
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