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Copyright © 2020 Hyeon Seok Jang et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. http://creativecommons.org/licenses/by/4.0/

Abstract

The husks and fruits of Zanthoxylum species (Rutaceae) are the popular pungent and spicy ingredients of foods and the traditional medicines in many countries. Three Zanthoxylum species, Z. bungeanum, Z. schinifolium, and Z. piperitum, are distributed and intermixed with each other as “Zanthoxyli Pericarpium” in Korean markets. In the present study, we analyzed the ethyl acetate-soluble and nonpolar fractions of Zanthoxylum samples by 1H NMR spectrometry and performed a multivariate analysis for finding the discriminant markers between three species. Xanthoxylin was identified as the metabolic marker for the discrimination of Zanthoxylum species and quantified by the qNMR approach.

Details

Title
The Rapid Discrimination and Quality Assessment of Three Zanthoxylum Species Using 1H NMR Spectrometry
Author
Jang, Hyeon Seok 1 ; Jeong, Birang 1 ; Choi, Seong Yeon 1 ; Lee, Jiho 1 ; Kwon, Yong Soo 1 ; Yang, Heejung 1   VIAFID ORCID Logo 

 College of Pharmacy, Kangwon National University, Chuncheon 24341, Republic of Korea 
Editor
Valentina Venuti
Publication year
2020
Publication date
2020
Publisher
John Wiley & Sons, Inc.
ISSN
16878760
e-ISSN
16878779
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2434435473
Copyright
Copyright © 2020 Hyeon Seok Jang et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. http://creativecommons.org/licenses/by/4.0/