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类黄酮:食品和植物中鉴定和定量的化学性质和分析方法。

Flavonoids: chemical properties and analytical methodologies of identification and quantitation in foods and plants.

机构信息

Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.

出版信息

Nat Prod Res. 2011 Mar;25(5):469-95. doi: 10.1080/14786419.2010.482054.

DOI:10.1080/14786419.2010.482054
PMID:21391112
Abstract

Flavonoids have been recognised as one of the largest and most widespread groups of plant secondary metabolites, with marked antioxidant properties. The general name flavonoid refers to a class of more than 6500 molecules based upon a 15-carbon skeleton. In this paper a general overview of flavonoids, their classification, structures and analytical methods for their determination is presented.

摘要

类黄酮已被公认为植物次生代谢产物中最大和最广泛的类别之一,具有显著的抗氧化特性。类黄酮的通用名称是指基于 15 碳骨架的 6500 多种分子的一类物质。本文综述了类黄酮的概况、分类、结构以及它们的测定分析方法。

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