换一批
第一作者：
Suzie,Zozio
第一单位：
CIRAD, UMR QUALISUD, F-97130 Capesterre-Belle-Eau, Guadeloupe; CIRAD, UMR QUALISUD, F-34398 Montpellier, France.
作者：
关键词
2,2-diphenyl-1-picrylhydrazylAntioxidant activityCCJECondensed tanninsCyanDPPHDphECEC(50)EPGF1F2F3FRAPFlavanolsGCGC–MSGC–MS analysisHPLC–ESI-MSMS (Q-Tof)Jujube fruitsLC–MSORACRipening stagesThiolysiscatechincrude jujube extractcyanidindelphinidineffective concentrationepicatechinepigallocatechinferric reducing antioxidant powerfraction 1fraction 2fraction 3gallocatechingas chromatography–mass spectrometryhigh performance liquid chromatography–electrospray ionisation-tandem mass spectrometry (quadrupole-time-of-flight)liquid chromatography–mass spectrometrymDPmean degree of polymerisationoxygen radical absorbance capacity
医学主题词
抗氧化剂(Antioxidants);色谱法, 高压液相(Chromatography, High Pressure Liquid);黄酮醇类(Flavonols);水果(Fruit);质谱分析法(Mass Spectrometry);酚类(Phenols);植物提取物(Plant Extracts);原花青素类(Proanthocyanidins);枣属(Ziziphus)
DOI
10.1016/j.foodchem.2013.11.022
PMID
24360474
发布时间
2013-12-23
- 浏览141
Food chemistry
448-56页
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