多酚
食品科学
抗氧化剂
作文(语言)
化学
植物
生物
生物化学
艺术
文学类
作者
Qiqi Huang,Tongquan Wen,Taowen Fang,Houyuan Lao,Xiaohan Zhou,Tengqing Wei,Yiwen Luo,Caifeng Xie,Zhi Huang,Kai Li
标识
DOI:10.1016/j.foodchem.2024.141510
摘要
The sugarcane tip is abundant in phenolic compounds. Previous studies have concentrated on the effects of free polyphenols, while bound polyphenols were overlooked. In this study, the content of bound polyphenols (SPB) (31.9 ± 0.9 mg GAE/g DW) was significantly higher than free polyphenols (SPF) (3.4 ± 0.1 mg GAE/g DW). A total of 44 free and 31 bound phenolics were identified by the UPLC-EIS-QTOF-MS/MS. Moreover, the antioxidant activity of SPB was more pronounced, as evidenced by its higher ABTS
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