CAS:140-10-3
Appearance:White to off-white powder
Storage:RT.
Purity:HPLC≥98%
HPLC
The quantification of p-coumaric acid and cinnamic acid was carried out using an HPLC system equipped with a DAD and an C18 column (250 mm × 4.6 mm, 5 μm). Quantification was carried out at 310 nm for p-coumaric acid and 280 nm for cinnamic acid. Gradient elution was carried out using water containing 0.2% phosphoric acid (A) and acetonitrile (B) with the following elution program: 0–8 min, 10%–20% B; 8–40 min, 20%–30% B; 40–60 min, and 30%–50% B. The flow rate was 1.0 mL min-1, and the injection volume was 20 μL.
References:
A S G , B Y M , B Y W ,et al.Effects of storage temperature on bisdemethoxycurcumin formation in fresh-cut yam ( Dioscorea opposita )[J].Journal of Food Composition and Analysis, 2021.DOI:10.1016/j.jfca.2021.104106.