CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM SCUTELLARIA BAICALENSIS USING MODERN SPECTROSCOPIC METHODS.
 
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Pol. J. Food Nutr. Sci. 2005;55(1):43–50
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ABSTRACT
Phenolics were extracted from the roots of Scutellaria baicalensis using methanol. The compounds 5,6,7-trihydroxyflavone and 5,6,7-trihydroxyflavone-7-O-β-D-glucopyrano-siduronate, which are commonly referred to as baicalein and baicalin, respectively, were isolated from the crude extract using a semi-preparative HPLC method on a RP-18 column. The identities of the separated trihydroxyflavones were determined by electron impact (EI), chemical ionisation (CI) and/or fast atom bombardment (FAB) mass spectrometry and confirmed by 1H, 13C{1H}, HMQC and HMBC-NMR spectral evidence to be baicalein and baicalin.
ISSN:1230-0322