Solid-phase extraction and high-performance liquid chromatographic determination of polyphenols in apple musts and ciders

被引：61

作者：

Suarez, B

Picinelli, A

Mangas, JJ

机构：

[1] Inst. Experimentacion y Promocion A., 33300, Villaviciosa Asturias

来源：

JOURNAL OF CHROMATOGRAPHY A | 1996年 / 727卷 / 02期

关键词：

solid-phase extraction; apple products; food analysis; polyphenols; flavonoids; phenolic acids;

D O I：

10.1016/0021-9673(95)01175-7

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

An improved analytical method was developed for the determination of polyphenols in the apple products must and cider. Phenolic compounds were fractionated into neutral and acidic groups by means of a solid-phase extraction method. The analytical method proposed was effective for the quantitation of phenolic compounds; recoveries between 84% and 111% were obtained, and the relative standard deviation was usually less than 5%.

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收藏

页码：203 / 209

页数：7

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