Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxidant Effect
2004
Lee, Y.M. (Pusan National University, Busan, Republic of Korea) | Choi, J.S. (Pukyong National University, Busan, Republic of Korea) | Kwon, M.J. (Pusan National University, Busan, Republic of Korea) | Kim, J.K. (Pusan National University, Busan, Republic of Korea) | Suh, H.S. (Pusan National University, Busan, Republic of Korea) | Song, Y.O. (Pusan National University, Busan, Republic of Korea), E-mail: yosong@pusan.ac.kr
The active compound responsible for the anti-oxidant activity in Chinese cabbage kimchi were isolated and identified. The dichloromethane fraction of Chinese cabbage kimchi with the greatest anti-oxidant activity was used. Silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and Sep-pak catridge were used for isolating the active compounds and IR, EI-MS, GC-MS, ¹H-NMR, ∨13C-NMR were used to identify the structure of the isolated compounds.
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