http://scholars.ntou.edu.tw/handle/123456789/9954
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, T. Y. | en_US |
dc.contributor.author | Wu, M. L. | en_US |
dc.contributor.author | Deng, J. F. | en_US |
dc.contributor.author | Deng-Fwu Hwang | en_US |
dc.date.accessioned | 2020-11-21T02:41:09Z | - |
dc.date.available | 2020-11-21T02:41:09Z | - |
dc.date.issued | 2002-01 | - |
dc.identifier.issn | 1570-0232 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9954 | - |
dc.description.abstract | A HPLC procedure with a silica gel RP-18 reversed-phase column for the determination of aristolochic acids I, II in medicinal plants and slimming products was developed. The mobile system 0.3% ammonium carbonate solution–acetonitrile (75:25, v/v) with pH 7.5 was the optimal buffer to clearly separate aristolochic acids I, II within 20 min. The recovery of aristolochic acids I, II in medicinal plants and slimming products was better than 90% by extracting with methanol and purifying through a PHP-LH-20 column. The major component was aristolochic acid I in Aristolochia fangchi and the level ranged from 437 to 668 ppm. Aristolochic acid II was the major component for Aristolochia contorta and its range was <1–115 ppm. Twelve out of 16 samples of slimming pills and powders contained aristolochic acids I and/or II. The major component in most slimming products was aristolochic acid II and the level ranged from <1 to 148 ppm. It may indicate that slimming products were not mainly made of A. fangchi. | en_US |
dc.language.iso | en | en_US |
dc.publisher | ELSEVIER | en_US |
dc.relation.ispartof | Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences | en_US |
dc.subject | Aristolochic acid | en_US |
dc.title | High-performance liquid chromatographic determination for aristolochic acid in medicinal plants and slimming products | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.1016/s0378-4347(01)00416-9 | - |
dc.relation.journalvolume | 766 | en_US |
dc.relation.journalissue | 1 | en_US |
dc.relation.pages | 169-174 | en_US |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
Appears in Collections: | 食品科學系 |
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