CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM  SCUTELLARIA BAICALENSIS  USING MODERN SPECTROSCOPIC METHODS.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.