Chemical and DNA authentication of taste variants of Gynostemma pentaphyllum herbal tea.

@article{Wu2011ChemicalAD,
  title={Chemical and DNA authentication of taste variants of Gynostemma pentaphyllum herbal tea.},
  author={Pui-Kei Wu and W. Tai and R. Choi and Karl W K Tsim and Hua Zhou and Xin Liu and Zhi-Hong Jiang and W. Hsiao},
  journal={Food chemistry},
  year={2011},
  volume={128 1},
  pages={
          70-80
        }
}
Gynostemma pentaphyllum Makino (Gp) was once used as a sweetener in Japan and is now widely consumed as an herbal tea worldwide for lowering cholesterol levels. Two taste variants, bitter and sweet, of Gp exist in the commercial market, but they cannot be differentiated morphologically nor by existing chemical analytical methods. This has been creating a problem in quality control of Gp products. In the present study, using HPLC-DAD and HPLC-ESI-MS analysis, we found that the Gp saponins, not… Expand
Chemical differentiation of two taste variants of Gynostemma pentaphyllum by using UPLC-Q-TOF-MS and HPLC-ELSD.
Characterization of four wild edible Carduus species from the Mediterranean region via phytochemical and biomolecular analyses.
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