Separating four diastereomeric pairs of dihydroflavonol glycosides from Engelhardia roxburghiana using high performance counter-current chromatography.

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第一作者： Haiming,Shi

第一单位： Institute of Food and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

作者： Haiming,Shi ^[1] ; Man,Liu ^[1] ; Rui,Wang ^[1] ; Boyan,Gao ^[2] ; Zhongfei,Zhang ^[1] ; Yuge,Niu ^[3] ; Liangli Lucy,Yu ^[4]

作者单位： Institute of Food and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. ^[1] Institute of Food and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, Maryland 20742, USA. ^[2] Institute of Food and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yugeniu@sjtu.edu.cn. ^[3] Institute of Food and Nutraceutical Science, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, Maryland 20742, USA. Electronic address: lyu5@umd.edu. ^[4]

关键词 Diastereomers Dihydroflavonol glycosides Engelhardia roxburghiana High-performance counter-current chromatography Hydroxypropyl-β-cyclodextrin