1. Purification and antioxidant activities of baicalin isolated from the root of huangqin (Scutellaria baicalensis gcorsi)
- Author
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Zhao MingQin, Duan Bin-bin, Deng Tiansheng, Hou Xianglin, Han FuGen, and Liu Pengfei
- Subjects
chemistry.chemical_classification ,Antioxidant ,biology ,Traditional medicine ,business.industry ,DPPH ,Short Communication ,medicine.medical_treatment ,Flavonoid ,biology.organism_classification ,Ascorbic acid ,chemistry.chemical_compound ,chemistry ,Medicine ,Scutellaria baicalensis ,business ,Baicalin ,Food Science - Abstract
Baicalin is a flavonoid from the root of huangqin (Scutellaria baicalensis gcorsi, a kind of Traditional Chinese Medicine and food condiment) with two pro phenolic hydroxyls. In this manuscript, high purity of baicalin (95.5 %) was isolated from the root of huangqin and its antioxidant activities were investigated. The antioxidant properties of baicalin were evaluated by scavenging of the diphenylpicrylhydrazyl radical (DPPH), reducing power, and iron-chelating assays, compared to ascorbic acid and BHT. The results of antioxidant activity showed that the activities of baicalin were significantly better than these of ascorbic acid and BHT, and the linear correlations were good in these three assays.
- Published
- 2012
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