Development of HPLC method for differentiation of three parts of mulberry tree |
Eom, Ji Hyun
(College of Pharmacy, Chungnam National University)
Vu, Thi Phuong Duyen (College of Pharmacy, Chungnam National University) Cai, Linxi (College of Pharmacy, Chungnam National University) Zhao, Yan (College of Pharmacy, Chungnam National University) Li, Hong Xu (College of Pharmacy, Chungnam National University) Yang, Seo Young (College of Pharmacy, Chungnam National University) Kim, Young Ho (College of Pharmacy, Chungnam National University) Kim, Seok Jin (MSC Annexed Food Technology Research Institute) Cho, Hyun So (MSC Annexed Food Technology Research Institute) Bao, Haiying (School of Chinese Medicinal Material, Jilin Agricultural University) Chem, Jianbo (Chinese Academy of Agriculture Sciences) Kim, Kyung Tae (College of Pharmacy, Chungnam National University) Kang, Jong Seong (College of Pharmacy, Chungnam National University) |
1 | The State Commission of Chinese Pharmacopoeia of People's Republic of China, Chinese Pharmacopiea Part I, The Medicine Science and Technology Press of China, Beijing, 297-298, 2015. |
2 | S. K. Kim, 'Bonchohak', Younglimsa, 598-601 (1991). |
3 | Y. P. Zhu, 'Chinese materia medica: Chemistry, pharmacology and applications', Harwood Academic Publisher, 273-274 (1998). |
4 | X. L. Yang, L. Yang, H. Y. Zheng, Food. Chem. Toxicol., 48, 2374-2379 (2010). DOI |
5 | H. Nojima, I. Kimura, F. J. Chen, Y. Sugihara, M. Haruno, A. Kato, and N. Asano, J. Nat. Prod., 61(3), 397-400 (1998). DOI |
6 | N. C. Yang, K. Y. Jhou, and C. Y. Tseng, Food Chemistry, 132(4), 1796-1801 (2012). DOI |
7 | E. J. Park, S. M. Lee, J. E. Lee, and J. H. Kim, J. Funct. Foods, 5, 178-186 (2013). DOI |
8 | K. C. Chan, M. Y. Yang, M. C. L., Y. J. Lee, W. C. Chang, and C. J. Wang, J. Agric. Food Chem., 61(11), 2780-2788 (2013). DOI |
9 | W. L. Lin, D. Y. Lai, Y. J. Lee, N. F. Chen, and T. H. Tseng, Toxicology Letters, 22, 490-498 (2015). |
10 | K. O. Chung, B. Y. Kim, M. H. Lee, Y. R. Kim, H. Y. Chung, J. H. Park, and J. Moon, J. Pharma. Pharmacol., 55(12), 1695-1700 (2003). DOI |
11 | Q. Chu, M. Lin, X. Tian, and J. Ye, J. Chromatography A, 1116(1), 286-290 (2006). DOI |
12 | T. Katsube, N. Imawaka, Y. Kawano, Y. Yamazaki, K. Shiwaku, and Y. Yamane, Food Chemistry, 97(1), 25-31 (2006). DOI |
13 | M J. Bae and E. J. Ye, J. Korean Soc. Food Sci. Nutr., 39, 859-863 (2010). DOI |
14 | Z. F. Zhang, Bioinformatics and Biomedical Engineering ICBBE 3rd International conference on IEEE, 1-4 (2009). |
15 | K. M. Park, J. S. You, H. Y. Lee, N. I. Baek, and J. K. Hwang, J. Ethnopharmacol., 84, 181-185 (2003). DOI |
16 | J. J. Lee, J. Atherosclerosis and Thrombosis, 19(6), 516-522 (2012). DOI |
17 | M. Zhang, R. R. Wang, M. Chen, H. Q. Zhang, S. Sun, and C Y. Zhang, Chin. J. Nat. Med., 7, 105-107 (2009). DOI |
18 | T. Kimura , K. Nakagawa, Y. Saito, K. Yamagishi, M. Suzuki, K. Yamaki, H. Shinmoto, and T. Miyazawa, Biofactors, 22(1-4), 341-345 (2004). DOI |
19 | G. Gupta, K. Dua, I. Kazmi, and F. Anwar, Biomedicine & Aging Pathology, 4, 29-32 (2014). DOI |
20 | N. F. Kurniati, G. P. Suryani, and J. I. Sigit, Procedia Chemistry, 13, 142-146 (2014). DOI |
21 | I. Thabti, W. Elfalleh, H. Hannachi, A. Ferchichi, and M. D. G. Campos, J. Functional Foods, 4(1), 367-374 (2012). DOI |
22 | S. W. Choi, Y. J. Lee, S. B. Ha, Y. H. Jeon, and D. H. Lee, J. Kor. Soc. Food Sci. Nutr., 44(6), 823-831 (2015). DOI |
23 | Ministry of Food and Drug Safety, Guidelines on Method Validation, Seoul, 2010. |