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Identification and quantitation of the actual active components in bamboo juice and its oral liquid by NMR and UPLC-Q-TOF-MS

Food Science and Technology

Identification and quantitation of the actual active components in bamboo juice and its oral liquid by NMR and UPLC-Q-TOF-MS

Q. Gao, D. Wang, et al.

This exciting study by Quan Gao and colleagues uncovers the main components of bamboo juice, revealing its carbohydrate richness and the presence of potentially harmful preservatives. Get ready to rethink your view on this popular drink!

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Playback language: English
Abstract
This study identified and quantified the main components of bamboo juice (*Phyllostachys edulis*) using NMR and UPLC-Q-TOF-MS. Twenty-six compounds were identified, with carbohydrates being the major components (191.13 g L⁻¹). Bamboo juice oral liquids (BJOLs) were found to contain potentially harmful levels of preservatives (benzoic acid, ethylparaben, and sorbic acid), suggesting that the cough relief effect may be related to these additives rather than the bamboo juice components themselves.
Publisher
Scientific Reports
Published On
Nov 12, 2020
Authors
Quan Gao, Detao Wang, Siyue Shao, Yingying Xue, Yingfang Zhang, Chen Chen, Feng Tang, Jia Sun, Yansu Li, Qirong Guo
Tags
bamboo juice
Phyllostachys edulis
NMR
UPLC-Q-TOF-MS
carbohydrates
preservatives
cough relief

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