Journal
JOURNAL OF FOOD ENGINEERING
Volume 78, Issue 2, Pages 584-587Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.11.001
Keywords
buckwheat; flavonoid; rutin; extraction; ESI-MS
Categories
Ask authors/readers for more resources
In order to make full use of tartary buckwheat, a new method separating flavonoid-rich parts from entire kernels and a new process of extracting and purifying flavonoids from these flavonoid-rich parts were introduced. By ultraviolet-visible spectrometry (UV) and electrospray ionized mass spectrometry (ESI-MS), the main flavonoid in the last product was identified as rutin. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available