Data. Effect of Microbial Fermentation and Heat on Phenolic Compounds in Buckwheat Straw and Alkaloids in Poppy Capsules
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https://asep.lib.cas.cz/arl-cav/cs/detail-cav_un_epca-0644442-Data-Effect-of-Microbial-Fermentation-and-Heat-on-Phenolic-Compounds-in-Buckwheat-Straw-and-Alkaloi/
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This supporting information file contains five HPLC–DAD (diode-array detector) UV–Vis spectra used for compound identification/verification in the study “Effect of Microbial Fermentation and Heat on Phenolic Compounds in Buckwheat Straw and Alkaloids in Poppy Capsules.” Figures S1–S5 present the characteristic absorbance spectra (approximately 200–550 nm) of the following analytes: codeine (with morphine), thebaine, papaverine, noscapine (with demethylnoscapine), and selected flavonoids analyzed in common buckwheat. The spectra serve as reference profiles to confirm chromatographic peak identity during HPLC analysis.
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ASEP Repository
创建时间：
2026-01-21
