Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties ( Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MS n and NMR and Their Quantification by HPLC

Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties ( Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MS n and NMR and Their Quantification by HPLC–DAD

Published:2007-09-12 Issue:20 Volume:55 Page:8251-8260
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Harbaum Britta¹,Hubbermann Eva Maria¹,Wolff Christian¹,Herges Rainer¹,Zhu Zhujun¹,Schwarz Karin¹

Affiliation:

1. Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany, Otto Diels Institute of Organic Chemistry, University of Kiel, Otto-Hahn-Platz 4, 24118 Kiel, Germany, and Department of Horticulture, School of Agriculture and Food Science, Zhejiang Forestry University, Lin’an, Hangzhou, Zhejiang 311300, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071314%2B

Reference45 articles.

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2. In Vitro Gastrointestinal Digestion Study of Broccoli Inflorescence Phenolic Compounds, Glucosinolates, and Vitamin C

3. Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage

4. Variation in content of bioactive components in broccoli

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