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CAS:126-29-4
Purity:HPLC≥90%
Appearance:Yellow crystalline Powder
Storage:Store at -20℃，1 year.
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Examples of using this product（for reference only）
HPLC
HPLC analysis of chlorophyll and carotenoids were carried out using an Agilent 1260 instrument with a VWD detector . Samples (10 μL) were separated at 30℃ on a C18 column (150 mm × 3.9 mm i.d.; 4 μm particle size) using isopropanol and 80% acetonitrile–water at a flow rate of 0.5ml/min.
来源文献：Di H, Zhang Y, Ma J, Wei J, Wang Y, Li Z, Cui C, Fang P, Ma W, Li H, Sun B, Zhang F. Sucrose treatment delays senescence and maintains the postharvest quality of baby mustard (Brassica juncea var. gemmifera). Food Chem X. 2022 Mar 1;14:100272. doi: 10.1016/j.fochx.2022.100272. PMID: 35257095; PMCID: PMC8897633.
HPLC
HPLC analysis of carotenoids was carried out using an equipped with a variable wavelength detector (VWD). Samples (10 μL) were separated at 30℃ on a C18 column (150 × 3.9 mm id; 3 μm particle size) using isopropanol and 80% acetonitrile-water at a flow rate of 0.5 mL min?1 ; the absorbance was measured at 448 and 428 nm.
来源文献：Jian Y, Zhang C, Wang Y, Li Z, Chen J, Zhou W, Huang W, Jiang M, Zheng H, Li M, Miao H, Zhang F, Li H, Wang Q, Sun B. Characterization of the Role of the Neoxanthin Synthase Gene BoaNXS in Carotenoid Biosynthesis in Chinese Kale. Genes (Basel). 2021 Jul 24;12(8):1122. doi: 10.3390/genes12081122. PMID: 34440295; PMCID: PMC8393425.
HPLC
HPLC analysis of chlorophylls and carotenoids was carried out using an Agilent 1260 instrument with a variable wavelength detector (VWD) (Agilent Technologies, Inc., Palo Alto, USA).Samples (10 μL) were separated at 30 ℃ on a Waters C18 column (150 × 3.9 mm i.d.; 4 μm particle size) using isopropanol and 80% acetonitrile–water at a flow rate of 0.5 mL min?1. Absorbance was detected at 448 and 428 nm.
来源文献：Sun B, Di H, Zhang J, Xia P, Huang W, Jian Y, Zhang C, Zhang F. Effect of light on sensory quality, health-promoting phytochemicals and antioxidant capacity in post-harvest baby mustard. Food Chem. 2021 Mar 1;339:128057. doi: 10.1016/j.foodchem.2020.128057. Epub 2020 Sep 11. PMID: 32947106.
