Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

Abstract E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated. This work investigated the aroma-active components and antioxi...

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Bibliographic Details
Main Authors: Shan Zhang, Lu Xu, Yang-Xi Liu, Hai-Yan Fu, Zuo-Bing Xiao, Yuan-Bin She
Format: Article
Language:English
Published: SpringerOpen 2018-02-01
Series:Natural Products and Bioprospecting
Subjects:
Colla Corii Asini
Aroma-active compounds
Antioxidant activity
Chemometrics
Online Access:http://link.springer.com/article/10.1007/s13659-017-0149-3

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http://link.springer.com/article/10.1007/s13659-017-0149-3

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