Rajendra Singh Thakur, Neelima Jayakrishnan, Arun Kumar Das
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引用次数: 0
Abstract
This study attempts the application of 1H NMR spectra as a characteristic of commercial herbal preparations. 1H NMR spectra of four herbal preparations having the same composition from different manufacturers were compared. 1H NMR spectra of three herbal preparations having different compositions from commercial sources were also examined. 2D NMR TOCSY spectra of the same preparations were also presented for correlation of 1H NMR spectra with herbal composition. Average and standard deviation were derived from 1H NMR spectra of four herbal preparations of the same composition (Triphala) as a comparative analytical method.
Graphical abstract: Composition of herbal preparation is correlated with 1H NMR spectra.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06107-9.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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