Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography-Reference-Cited by-同舟云学术

Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography

Published:2009-11 Issue:2 Volume:117 Page:375-380
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Jianchun,Sun Baoguo,Wang Shuaibin,Ito Yoichiro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Purification of coenzyme Q10 from fermentation extract: High-speed counter-current chromatography versus silica gel column chromatography;Cao;Journal of Chromatography A,2006

2. Crystal structure of nootkatone and its application as tobacco flavorant;Chen;Fine Chemicals,2006

3. Isolation of ursolic acid from apple peels by high speed counter–current chromatography;Frighetto;Food Chemistry,2008

4. Golden rules and pitfalls in selecting optimum conditions for high-speed counter-current chromatography;Ito;Journal of Chromatography A,2005

5. Extraction of Alpinia oxyphylla Miquel essence via supercritical carbon dioxide and antioxidant activity of the extracts;Liu;Journal of South China University of Technology (Natural Science Edition),2006

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5. Complete pathway elucidation and heterologous reconstitution of (+)‐nootkatone biosynthesis from Alpinia oxyphylla;New Phytologist;2023-11-07