{"title":"髓过氧化物酶氧化槲皮素的研究","authors":"T. Momić, J. Savić, V. Vasić","doi":"10.1155/2009/614362","DOIUrl":null,"url":null,"abstract":"Study of effect of myeloperoxidase on quercetin at pH 6.0 indicated quercetin oxidation via the formation of the oxidation product. The stability of quercetin and oxidation product was investigated as a function of time by using spectrophotometric and HPLC techniques. The apparent pseudo first-order rate constants were calculated and discussed.","PeriodicalId":229171,"journal":{"name":"Research Letters in Physical Chemistry","volume":"15 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2009-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"Oxidation of Quercetin by Myeloperoxidase\",\"authors\":\"T. Momić, J. Savić, V. Vasić\",\"doi\":\"10.1155/2009/614362\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Study of effect of myeloperoxidase on quercetin at pH 6.0 indicated quercetin oxidation via the formation of the oxidation product. The stability of quercetin and oxidation product was investigated as a function of time by using spectrophotometric and HPLC techniques. The apparent pseudo first-order rate constants were calculated and discussed.\",\"PeriodicalId\":229171,\"journal\":{\"name\":\"Research Letters in Physical Chemistry\",\"volume\":\"15 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2009-04-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Research Letters in Physical Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1155/2009/614362\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Research Letters in Physical Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1155/2009/614362","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study of effect of myeloperoxidase on quercetin at pH 6.0 indicated quercetin oxidation via the formation of the oxidation product. The stability of quercetin and oxidation product was investigated as a function of time by using spectrophotometric and HPLC techniques. The apparent pseudo first-order rate constants were calculated and discussed.
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