Discrimination of red and white rice bran from Indonesia using HPLC fingerprint analysis combined with chemometrics

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• 作者：Aryani Sabir^a ; Mohamad Rafi^a ; ^b ; Latifah K. Darusman^a ; ^c ; ^{latifah.kd@gmail.com}
• 关键词：Discrimination ; Rice bran ; γ-Oryzanol ; HPLC fingerprint analysis ; Chemometrics
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1717-1722
• 全文大小：583 K
• 卷排序：221

文摘

Separation of γ-oryzanol with the other compounds were carried out by HPLC. Discriminant analysis could discriminate the red and white rice bran. DPPH radical scavenging activity of red rice bran is higher than the white rice bran.