The content of zeaxanthin in Gou Qi Zi, a potential health benefit to improve visual acuity

被引：25

作者：

Lam, KW ^{[1
]}

But, P

机构：

[1] Natl Univ Singapore, Singapore Eye Res Inst, Singapore 117548, Singapore

[2] Chinese Univ Hong Kong, Chinese Med Mat Res Ctr, Dept Biol, Shatin, Hong Kong, Peoples R China

来源：

FOOD CHEMISTRY | 1999年 / 67卷 / 02期

关键词：

zeaxanthin; Gou Qi Zi; health; activity;

D O I：

10.1016/S0308-8146(99)00119-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gou Qi Zi was obtained from 6 different sources. The specimens were homogenised in water-ethanol followed by extraction with hexane. Total carotenoid content in the hexane extract was estimated by the absorbance at 450 nm. Chromatography on a silica column eluted by dioxane-hexane showed only 1 carotenoid peak which was converted to zeaxanthin upon hydrolysis. The zeaxanthin concentrations should be useful as an objective parameter for grading of Gou ei Zi. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：173 / 176

页数：4

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