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《Food Science and Technology》 2005-05
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Study on antiallergic components of perilla frutescens

HUANG Li, WEI Bao-yao, TENG Jian-wen (Department of Food Science and Engineering, Guangxi University, Nanning 530004)  
Antiallergic activities of the leaves of Perilla frutescens (L.) Britt. Var. crispa (Thunb.) Hand.-Mazz were investigated by inhibitory effects on hyaluronidase from bovine test in vitro. The result showed that the perilla had strong antiallergic effect, and the fraction which were purified by Diaion HP-20 can reach 86% and its content was 1.24%. The antiallergic components was water-solubility, heat-stable and nonvolatile. The flavnoid has antiallergic effect, which was identified by the means of pretest tube and filter paper chromatography.
【CateGory Index】: R285
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