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《Modern Food Science and Technology》 2008-03
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Optimization of HPLC Detection Conditions of Acid Polyphenols in Apple

ZHAO Chao-min, CHE Zhen-ming (School of Bioengineering, Xihua University, Chengdu 610039, China)  
The detection conditions of acid polyphenols in apple by HPLC were optimized. Result showed that, the acid polyphenols in apple juice solution (pH value of 2.0) were well separated and detected on a C18 column (150×4.6mm,5μm) at 20 ℃ with the UV detector at 320 nm. The mixture of methanol and acetic acid (4.3:5.7,V/V) was used as the best mobile phase at a flow rate of 1.00 mL/min.
【CateGory Index】: TS255.7
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【References】
Chinese Journal Full-text Database 1 Hits
1 HUANG Li-hua1,ZHANG Ye-hui2,ZHAO Li-chao1,YOU Man-jie1,LIU Xin1 (1.College of Food Science,South China Agricultural University,Guangzhou 510642,China) (2.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China);Effects of Storage Condition on Apple Polyphenol Composition and Antioxidant Activity[J];Modern Food Science and Technology;2009-03
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