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《Food Science》 2012-19
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Screening of Antioxidant Components from Ledum palustre L. Leaves by Online HPLC-ABTS+Method

PEI Shi-chun1,XU Jiu-liang2,UM Byunghun2,SHANG Ya-fang2(1.College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China;2.Natural Product Research Center,KIST Gangneung Institute,Gangneung 210-340,Korea)  
In this study,antioxidant compounds from Ledum palustre L.leaves were screened and identified by using an online high-performance liquid chromatography(HPLC)-ABTS+.screening system.Two antioxidant compounds from the ethyl acetate fraction in methanol extract were obtained.By mass spectroscopy(MS) and nuclear magnetic resonance(NMR) spectroscopy,both compounds were identified as genistin and quercetin,respectively.
【Fund】: 黑龙江省教育厅科学技术研究面上项目(12521605)
【CateGory Index】: R284.1
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