Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-01-16 DOI:10.1080/19476337.2023.2294994

Yumeng Qin, Xiaoli Zhou, Zhicheng Qin, Yanli Wang, Yaping Wang

引用次数: 0

Abstract

The aim of this study was to investigate acid hydrolysis-bound phenols from Rosa roxburghii Tratt and their biological activities in vitro. The optimal extraction parameters were as follows: HCl co...

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优化酸水解工艺以提取特拉特蔷薇结合酚以及体外抗氧化、α-葡萄糖苷酶和脂肪酶抑制活性

本研究的目的是调查从 Rosa roxburghii Tratt 中提取的酸水解结合酚及其体外生物活性。最佳提取参数如下盐酸共...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.