HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction
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- 作者：Zhenzhou Zhua ; Qingyan Guana ; Mohamed Koubaab ; Francisco J. Barbac ; Francisco.Barba@uv.es" class="auth_mail" title="E-mail the corresponding author ; Shahin Roohinejadd ; Giancarlo Cravottoe ; Xinsun Yangf ; Shuyi Lia ; Jingren Hea ;
- 关键词：Purple sweet potato ; Polyphenols ; Anthocyanins ; Proteins ; Ultrasound-assisted extraction ; HPLC-DAD-ESI-MS2
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：391-400
- 全文大小：2358 K
文摘
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Ultrasound-assisted extraction of valuable compounds from PSP.
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Decrease in extraction time to get the same amount of valuable compounds after UAE.
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Different anthocyanin and non-anthocyanin HPLC-DAD-ESI-MS2 profile after UAE vs CSE.
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Higher number of anthocyanin and non-anthocyanin compounds identified after UAE.
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