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《Food Science》 2004-04
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Determination of Chlorogenic Acid of Nanguoli Pear by HPLC

XIN Guang1,2,LIU Chang-jiang2,HOU Dong-yan1,WU Jun-qing1(1.Department of Chemistry,Anshan Normal University,Anshan 114005, China;2.College of Food Science, Shenyang Agricultural, Shenyang 110161, China )  
Objective: To establish a new HPLC method for determination of chlorogenic acid(CGA)in Nanguoli pear.Method:CGA was analysed by using C18 column(250mm×4.6mm,10μm) with detector at 327nm, and the mobile phase consistingof CH3OH-0.4% H3PO4 (25:75).Results: The recoveries of CGA was 98.5%~102.6%,precision (RSD) was 1.6%~2.1% (n=5).Conclusion:Quantitative analysis showed that the content of CGA in the core peel and pulp of Nanguoli pearwere 1.785, 0.271 and 0.714mg/g respectively.
【Fund】: 辽宁省教育厅高等学校科学研究资助项目(2024201055)
【CateGory Index】: O657.72;TS255
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