Hao-Bin Hu
Longdong University
41 Papers
151 Citations
Hao-Bin Hu is an academic researcher from Longdong University. The author has contributed to research in topics: DPPH & Bark. The author has an hindex of 8, co-authored 41 publications.
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Papers
Isolation, purification, characterization and antioxidant activity of polysaccharides from the stem barks of Acanthopanax leucorrhizus.
TL;DR: Antioxidant assay showed that ALP-1 exhibited strong DPPH and HO scavenging activities, as well as ferric-reducing antioxidant power, which provide a scientific basis for the further use of polysaccharides from A. leucorrhizus.
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Chemical modification and antioxidant activity of the polysaccharide from Acanthopanax leucorrhizus.
Hao-Bin Hu,Haiming Li,Han Minghu,Qiang Cao,Hai-Peng Liang,Ru-Nan Yuan,Jiao Sun,La-La Zhang,Yun Wu +8 more
TL;DR: Physicochemical and antioxidant properties of ALP changed by the chemical modifications, and the type of the substitution group and DS played a decisive role in the antioxidant activity of the derivatives.
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Constituents of the root of Anemone tomentosa
TL;DR: A new diterpene glycoside, tomentoside I, along with eleven known compounds, including the four coumarins, 4,5-dimethoxyl-7-methylcoumarin, are isolated from the ethanolic extract of the root of Anemone tomentosa and their chemical structures were elucidated by spectroscopic methods.
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Chemical composition, antimicrobial, antioxidant and cytotoxic activity of the essential oil from the leaves of Acanthopanax leucorrhizus (Oliv.) Harms.
TL;DR: Gram-positive bacteria were more sensitive to the oil than gram-negative bacteria and yeasts, and the moderate antioxidant activity of the oil was also evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method.
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Chemical compositions and antimicrobial activities of essential oils extracted from Acanthopanax brachypus
TL;DR: The antimicrobial activities of the essential oils was evaluated against 11 microorganisms using agar disc diffusion and broth microdilution methods, and the bacteria, including gram-positive bacteria and gram-negative bacteria, were more sensitive to the oils than yeasts.
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