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Lee, J.C. (Hoseo University, Asan, Republic of Korea); Kim, H.W. (Ottogi Corporation, Anyang, Republic of Korea); Kang, M.H. (Hoseo University, Asan, Republic of Korea), E-mail: mhkang@office.hoseo.ac.kr
Food science and biotechnology, 12/2004, Letnik: 13, Številka: 6Journal Article
Tyrosinase inhibitors from brown substances formed during roasting of sesame seeds were investigated. Sesame dregs were fractionated using hexane with ethyl acetate on XAD-7 column. After drying in vacuo, eluted extract was fractionated on open column filled with silica gel using chloroform, n-hexane, butanol, ethyl acetate, and methanol. Lignan content in each solvent fraction was analyzed by preparative high-performance liquid chromatography (HPLC).
