期刊
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
卷 30, 期 2, 页码 293-306出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10826070601063559
关键词
winter savory; phenolic acids; flavanols; HPLC
Phenolic compounds in winter savory (Satureja montana L.) extracts were analysed by HPLC with diode array detection on reversed phase, C-8 columns. Gradient elution with acetonitrile-acetic acid-water mixture gave complete separation of all phenolic acids and flavanols of interest. The identified phenolic acids and flavanols, as well as tentatively identified phenolic acids in ethyl acetate and n-butanol extracts, were quantified. Total content of phenolic acids in ethyl acetate and n-butanol extracts was 47.59 and 96.70 mu g/g, respectively. Flavanols, (+/-)-catechin and (-)-epicatechin were present in ethyl acetate extract in quantities of 622.47 and 16.29 mu g/g, respectively, while n-butanol extract contained these flavanols in extent of 239.08 and 199.82 mu g/g.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据