Preparative high-speed counter-current chromatography separation of grape seed proanthocyanidins according to degree of polymerization
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- 作者：Shuting Zhanga ; b ; Lingxi Lia ; c ; Yan Cuic ; Lanxin Luod ; Yuanyuan Lia ; Peiyu Zhoua ; Baoshan Sunc ; e ; sun.baoshan@iniav.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Separation ; Proanthocyanidins ; Grape seed ; Degree of polymerization ; HSCCC ; Antioxidant activities
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：399-407
- 全文大小：558 K
文摘
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HSCCC method was developed to isolate proanthocyanidins in order of polymerization degrees.
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Seventeen individual proanthocyanidins were obtained with dimers and trimers.
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The positive correlation was revealed between DP and in vitro antioxidant activities.