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High‐pressure liquid chromatography of apple juice phenolic compounds
Author(s) -
Wilson Eric L.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320309
Subject(s) - chemistry , chromatography , phloretin , chlorogenic acid , countercurrent chromatography , solvent , high performance liquid chromatography , tetrahydrofuran , phenols , catechin , methanol , column chromatography , phenolic acid , aqueous solution , polyphenol , organic chemistry , antioxidant
Apple juice phenolic compounds: (+)‐catechin, (‐)‐epicatechin, chlorogenic acid, phloridzin, phloretin xyloglucoside, and the polymeric procyanidins from the dimeric to the heptameric, were separated by high‐pressure liquid chromatography on a CN column, run in the normal phase, using an acidified tetrahydrofuran‐hexane solvent gradient. Individual procyanidin fractions, of different degrees of polymerisation, were collected from the CN column and the isomers from each fraction were then separated on a C18 column, using a methanol‐aqueous KH 2 PO 4 solvent gradient.