Examples of using this product（for reference only）

HPLC

HPLC analysis was performed using HPLC equipped with a C18 250 mm × 4.6 mm, 5 μm column . The analysis was maintained at a column temperature of 30℃with an injection volume of 10 μL at a flow rate of 1.0 mL/min. The mobile phase A was methanol and mobile phase B was ultrapure water containing 0.1% (m/v) formic acid. The gradient elution was performed as follows: 0–5 min, B 95–90%, 5–30 min, B 90–80%, 30–45 min, B 80–76%, 45–60 min, B 76–61%, 60–70 min, B 61–57%, 70–80 min, B 57–53%, 80–85 min, B 53–95%, 85–5 min, B 95%. The separated phenolic components were monitored at a wavelength of 280 nm.

来源文献：Zhang X, Li Y, Li Y, Zhao J, Cheng Y, Wang Y, Guan J. Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro. Foods. 2023 Mar 13;12(6):1211. doi: 10.3390/foods12061211. PMID: 36981138; PMCID: PMC10048753.

HPLC

HPLC conditions: chromatographic column was SB-C18 column (4.6 × 250 mm, 5 μm) and the column temperature was maintained at 30℃. The wavelength of ultraviolet detector were 280 nm and 320 nm, and the gradient elution with a flow rate at 0.8 mL/min was performed by mobile phase A (2% acetic acid in deionized water) and solvent B (methanol; 0–10 min, 5–30%; 10–35 min, 30–50%; 35–40 min, 50–60%; 40–45 min, 60–70%; 45–50 min, 70–5%; 50–55 min, 5%).

来源文献：Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation. Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4. PMID: 31325746.

HPLC

The ANR products were separated on a reversed-phase column (250 × 4.6 mm, 5 μm) and eluted with acetic acid (5%, v/v) in water (solvent A) and methanol (solvent B), according to the following program: 5% B from 0 to 5 min, 5–10% B from 5 to 10 min, 10% from 10 to 15 min, 10–15% B from 15 to 25 min, 15% B from 25 to 40 min, 15–90% B from 40 to 65 min, 90% B from 65 to 75 min, 90–5% from 75 to 80 min, and 5% up to 80 min.

来源文献：[1] Dong C L Y .Overexpression of the OvBAN gene enhances the proanthocyanidin content in transgenic alfalfa (Medicago sativa L.)[J].In Vitro Cellular and Development Biology. Plant: Journal of the Tissue Culture Association, 2020, 56(4).

HPLC

HPLC analysis employed an Agilent 1260 HPLC instrument and a diode array detector (Agilent, Santa Clara, CA, USA). The chromatographic separation was achieved by a Zobax Stablebond Analytical SB-C18 column (250 × 4.6 mm, 5 μm). The mobile phases, containing a gradient of solvent A (acetic/water, 2:98, v/v) and solvent B (acetic acid/acetonitrile/water, 5:50:45, v/v) were used to elute the column. The solvent gradient was programmed from 90% to 55%A and 10% to 45%B for 50 min, 55% to 0%A and 45% to 100%B for 10 min, and 0% to 90%A and 100% to 10%B for 5 min. The flow velocity was 1.0 mL·min-1 , the column temperature was 30℃, and the injection volume was 20 μL

来源文献：Liang D, Deng H, Deng Q, Lin L, Lv X, Wang J, Wang Z, Xiong B, Zhao X, Xia H. Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit. J Agric Food Chem. 2020 Oct 14;68(41):11421-11433. doi: 10.1021/acs.jafc.0c04438. Epub 2020 Sep 30. PMID: 32936614.

GC-MS

with minor modification, using an Agilent 7890 gas chromatograph (Agilent Technologies, Santa Clara, CA), equipped with an Agilent 5975C series mass spectrometer. The volatile compounds were separated using a DBWax (30 m × 0.25 mm i.d. × 0.25 μm; Agilent Technologies) fused silica capillary column. Helium was used as the carrier gas and it was circulated at a rate of 1 mL/min in constant flow mode. The oven temperature was held at 35 ℃ for 2 min, ramped at a rate of 2 ℃/min up to 45 ℃, then ramped to 130 ℃ at the rate of 5 ℃/min, and finally ramped to 225 ℃ at a rate of 10 ℃/min for 5 min.

来源文献：Pan X, Zhang W, Lao F, Mi R, Liao X, Luo D, Wu J. Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices. Food Chem. 2021 May 1;343:128459. doi: 10.1016/j.foodchem.2020.128459. Epub 2020 Oct 23. PMID: 33158672.

HPLC

We used an Agilent 1200-UV variable wavelength detector (at 280 nm) to measure caffeine and TP concentrations in natural tea nectar with HPLC (Zhou et al, 2013) and a TSK-GEL ODS-80TM (4.6 mmi × 250 nm) columnusinga semi-quantitative method. Mobile phase A consisted of CH3CN (5% v/v) in a H3PO4(0.261% v/v) solution. Mobile phase B was CH3ON (40% v/v) in a H3PO4 (0.261% v/v) solution. Elution gradient separation was performed as follows: 0-20 min with 10% mobile phase B and 90% mobile phase A; 20-20.1 min with 22% B and 78% A; 20.1-26 min with 100% B and 0% A; 26-26.5 min with 100% B and 0% A; 26.5-27 min with 10% B and 90%A; and finally held for an additional 5 min.The flow rate was 1 ml/min, and the injection volume was 2.0 ul for each analysis.

来源文献：Gong Z, Gu G, Wang Y, Dong S, Tan K, Nieh JC. Floral tea polyphenols can improve honey bee memory retention and olfactory sensitivity. J Insect Physiol. 2021 Jan;128:104177. doi: 10.1016/j.jinsphys.2020.104177. Epub 2020 Dec 3. PMID: 33279470.