YANG Xiao-bo, WANG Rong-fang, JIA Ya-nan, BI Zhen-liang, LU Feng-qin, CUI Tong. Determination of nine phenolic components in the leaves of Chinese hawthorn by HPLC[J]. Science and Technology of Food Industry, 2017, (10): 62-66. DOI: 10.13386/j.issn1002-0306.2017.10.004
Citation: YANG Xiao-bo, WANG Rong-fang, JIA Ya-nan, BI Zhen-liang, LU Feng-qin, CUI Tong. Determination of nine phenolic components in the leaves of Chinese hawthorn by HPLC[J]. Science and Technology of Food Industry, 2017, (10): 62-66. DOI: 10.13386/j.issn1002-0306.2017.10.004

Determination of nine phenolic components in the leaves of Chinese hawthorn by HPLC

  • Nine phenolic components in the leaves of Chinese hawthorn were determined by RP-HPLC simultaneously. The results indicated that the linearity ranges of nine compounds were between 2 ~ 500 μg/m L and the correlation coefficient ( r) were between 0.9995~0.9999.The recovery was 93.7% ~110.2%.The relative standard deviations were between 0.69% ~4.58%.The average content of nine phenolic components from low to high were isoquercitrin, hyperoside, procyanidin C1, procyanidins D1, epicatechin, proanthocyanidin B2, chlorogenic acid, eucomic acids, vitexin-2″-O-rhamnoside. Among them, the content of flavonoids and phenolic acids was higher than 15 mg/g D.W and the content of proanthocyanidins was up to 6 mg/g D.W.The method of HPLC was simple and accurate.
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