化学
黄酮醇
邻苯三酚
杨梅素
黄芩素
山奈酚
木犀草素
儿茶酚
槲皮素
色谱法
磷酸盐缓冲盐水
核化学
有机化学
立体化学
抗氧化剂
生物
遗传学
作者
Hui Cao,Petra Högger,R Arroo,Jianbo Xiao
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-05-01
卷期号:311: 125902-125902
被引量:24
标识
DOI:10.1016/j.foodchem.2019.125902
摘要
Phosphate buffered saline (PBS) is a commonly used buffer in biological research. Herein, the stability of a series of flavonoids, i.e. myricetin, kaempferol, baicalein, luteolin and quercetin, were assessed in PBS within 5 s. Apigenin proved very stable in PBS and was therefore used as a control. Kaempferol and baicalein were less stable with small amounts of oxidized and hydroxylated products being detected. The other flavonoids were unstable and their dimers were identified in PBS at 4 °C under normal atmospheric conditions. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily formed stable dimers and oxidized products in PBS (pH = 7.4) at 4 °C within 5 s. The chosen experimental conditions improved the stability of dimers and allowed their detection.
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