Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

In this study, we aimed to isolate and identify the bioactive compounds from 5-year pickled radish. The pickled radish was extracted with methanol or ethyl acetate. Sephadex LH-20, normal phase and reverse phase silica gel column chromatography were used for separation and purification, combined wit...

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Bibliographic Details
Main Authors: Yunxuan Hu, Xiaoze Liu, Xiuna Wu, Zhengxiao Zhang, Daren Wu, Chaoxiang Chen, Wenjin Su, Lingyu Zhang, Jian Li, Hui-Min David Wang
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Pickled radish
Fermented food
Separated
Purified
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001882

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http://www.sciencedirect.com/science/article/pii/S2590157522001882

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