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Article: Degradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and conventional heating

TitleDegradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and conventional heating
Authors
Issue Date1999
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 4, p. 1501-1505 How to Cite?
AbstractThe degradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and water (oil) bath heating (conventional heating) was investigated. Both the 50% ethanol-water extracts and the aqueous extracts were boiled in a modified laboratory microwave oven and in a water (or oil) bath, respectively. The neutral ginsenosides (Rb 1, Rc, Rd, and Re) and malonyl ginsenosides (m-Rb 1, m-Rc, and m-Rd) were determined by reverse-phase high-performance liquid chromatography. The results showed that the degradation of ginsenosides in 50% ethanol-water extracts was a first-order reaction. The malonyl ginsenosides were much less stable than the corresponding neutral ginsenosides, with the rate constant value of the malonyl ginsenosides being 3-60 times that of the neutral ginsenosides. At the same temperature, the effect of microwave heating on the degradation of ginsenosides was the same as that of conventional heating.
Persistent Identifierhttp://hdl.handle.net/10722/178662
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRen, Gen_US
dc.contributor.authorChen, Fen_US
dc.date.accessioned2012-12-19T09:49:00Z-
dc.date.available2012-12-19T09:49:00Z-
dc.date.issued1999en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 4, p. 1501-1505en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/178662-
dc.description.abstractThe degradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and water (oil) bath heating (conventional heating) was investigated. Both the 50% ethanol-water extracts and the aqueous extracts were boiled in a modified laboratory microwave oven and in a water (or oil) bath, respectively. The neutral ginsenosides (Rb 1, Rc, Rd, and Re) and malonyl ginsenosides (m-Rb 1, m-Rc, and m-Rd) were determined by reverse-phase high-performance liquid chromatography. The results showed that the degradation of ginsenosides in 50% ethanol-water extracts was a first-order reaction. The malonyl ginsenosides were much less stable than the corresponding neutral ginsenosides, with the rate constant value of the malonyl ginsenosides being 3-60 times that of the neutral ginsenosides. At the same temperature, the effect of microwave heating on the degradation of ginsenosides was the same as that of conventional heating.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subject.meshCookingen_US
dc.subject.meshGinsenosidesen_US
dc.subject.meshHot Temperatureen_US
dc.subject.meshMicrowavesen_US
dc.subject.meshPanax - Radiation Effectsen_US
dc.subject.meshPlant Extractsen_US
dc.subject.meshPlants, Medicinalen_US
dc.subject.meshSaponins - Chemistry - Radiation Effectsen_US
dc.titleDegradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and conventional heatingen_US
dc.typeArticleen_US
dc.identifier.emailChen, F: sfchen@hku.hken_US
dc.identifier.authorityChen, F=rp00672en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf980678men_US
dc.identifier.pmid10564006-
dc.identifier.scopuseid_2-s2.0-0032913555en_US
dc.identifier.hkuros45416-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032913555&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume47en_US
dc.identifier.issue4en_US
dc.identifier.spage1501en_US
dc.identifier.epage1505en_US
dc.identifier.isiWOS:000079899000034-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridRen, G=36681498500en_US
dc.identifier.scopusauthoridChen, F=7404907980en_US

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