Improved HPLC method for rooibos phenolics targeting changes due to fermentation

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• 作者：Nico A. Walters^a ; ^b ; André ; de Villiers^c ; Elizabeth Joubert^a ; ^b ; Dalene de Beer^a ; ^b ; ^{DBeerD@arc.agric.za}
• 关键词：ANOVA ; analysis of variance ; BPI ; base peak intensity ; ca ; circa ; DAD ; diode array detector ; DMSO ; dimethylsulphoxide ; ESI ; electrospray ionisation ; HPLC ; high performance liquid chromatography ; IHP ; isocratic holding period ; LC ; liquid chromatography ; LSD ; least significant difference ; MS ; mass spectrometry ; PCA ; principal component analysis ; PPAG ; enolic phenylpyruvic acid-2-O-glucopyranoside ; RP ; reversed phase ; Q-TOF ; quadrupole time-of-flight ; UPLC ; ultra-high performance liquid chromatogra
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：55
• 期：Complete
• 页码：20-29
• 全文大小：1742 K
• 卷排序：55

文摘

Quantitative HPLC-DAD method for aspalathin oxidation products developed. 40% aqueous acetonitrile optimal for extraction of phenolic compounds from rooibos. Dihydrochalcones substantially decrease due to fermentation. C-Glucosyl eriodictyol isomers substantially increase during fermentation. Slight decreases in flavonols following fermentation.