Art

J-GLOBAL ID：201702226835309702   Reference number：17A0169907

Phenolic contents and antioxidant activity in the fruit of different loquat cultivars

ビワ果実のフェノール類と抗酸化活性を分析した。【JST・京大機械翻訳】

Author (6)： Lin Suying (Environment & Biological Engineering of Putian University, Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants) ,  Xie Wenyan (Environment & Biological Engineering of Putian University) ,  He Songtao (Environment & Biological Engineering of Putian University) ,  Cai Lina (Environment & Biological Engineering of Putian University) ,  Xie Xiaomei (Environment & Biological Engineering of Putian University) ,  Wu Jincheng (Environment & Biological Engineering of Putian University, Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 18  Page： 149-152,179  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Five loquat cultivars were use...

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Thesaurus term： high performance liquid chromatography ,  reducibility ,  *phenolic compound ,  breed ,  monomer ,  *antioxidation ,  significance ,  Total antioxidant capacity ,  iron ion ,  total phenols ,  antioxidant capacity ,  production area ,  *antioxidant activity ,  olefin compound ,  polyphenol ,  unsaturated carboxylic acid ,  alicyclic alcohol ,  carboxylate (ester) ,  hydroxy acid ,  polyol

Author keywords (5)： loquat ,  cultivars ,  antioxidant capacity ,  phenolic contents ,  3-Caffeoylquinic acid

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Plant biochemistry  (EH01050J)

Substance index (2)： Phenol ,  Chlorogenic Acid

Terms in the title (5)： ビワ ,  果実 ,  フェノール類 ,  抗酸化活性 ,  分析