Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method-Reference-Cited by-同舟云学术

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Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method

Published:2018-08 Issue: Volume:256 Page:133-139
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Jicheng,Chen Yazhen,Tian Jingjing,Ge Huifang,Liang Xiaofeng,Xiao Jianbo,Lin Hetong

Funder

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

NSFC

Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Lignans: Chemical, biological and clinical properties;Ayres,1990

2. The chemical and physiological properties of sesame oil;Budowski;Chemical Reviews,1951

3. Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment;Chen;Food Chemistry,2015

4. Lignans of sesame: Purification methods, biological activities and biosynthesis – A review;Dar;Bioorganic Chemistry,2013

5. An updated method for isolation, purification and characterization of clinically important antioxidant lignans – sesamin and sesamolin, from sesame oil;Dar;Industrial Crops & Products,2015

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