Literature DB >> 24425963

Purification and antioxidant activities of baicalin isolated from the root of huangqin (Scutellaria baicalensis gcorsi).

Liu Peng-Fei1, Han Fu-Gen2, Duan Bin-Bin2, Deng Tian-Sheng3, Hou Xiang-Lin3, Zhao Ming-Qin4.   

Abstract

Baicalin is a flavonoid from the root of huangqin (Scutellaria baicalensis gcorsi, a kind of Traditional Chinese Medicine and food condiment) with two pro phenolic hydroxyls. In this manuscript, high purity of baicalin (95.5 %) was isolated from the root of huangqin and its antioxidant activities were investigated. The antioxidant properties of baicalin were evaluated by scavenging of the diphenylpicrylhydrazyl radical (DPPH), reducing power, and iron-chelating assays, compared to ascorbic acid and BHT. The results of antioxidant activity showed that the activities of baicalin were significantly better than these of ascorbic acid and BHT, and the linear correlations were good in these three assays.

Entities:  

Keywords:  Antioxidant activity; Baicalin; Flavonoid; Huangqin; Purification

Year:  2012        PMID： 24425963      PMCID： PMC3602557          DOI： 10.1007/s13197-012-0857-y

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


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