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CAS:121-34-6
Purity:HPLC≥98%
Appearance:White to yellow powder
Storage:Store at 2-8℃，2 years.
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HPLC–MS
We used an HPLC system, which consisted of a binary solvent delivery system, an on-line degasser, an auto-sampler, a column temperature controller, and a diode array detector. Separation was conducted using a C18 column (5 μm, 150 mm × 4.6 mm), and the temperature was set to 40℃. The injection volume was 0.01 mL, and the flow rate was 1 mL/min. Gradient elution was conducted using a binary system consisting of 10 % formic acid in DW (A) and 10 % formic acid in acetonitrile (B). The utilized gradient was as follows: isocratic 1 % B for 6 min, 1% – 3% B for 4 min, 3 % – 15 % B for 20 min, 15 % – 40 % B for 20 min, 40 % – 90 % B for 5 min, 90 % B isocratic for 10 min, 90 % – 1 % B for 5 min, and 1 % B isocratic for 10 min. A re-equilibration operation followed. The UV detection wavelength was set to 280 nm.
The voltages of the sample cone and the capillary were set to 17 and 3000 V for the positive ion mode and 22 and 2000 V for the negative ion mode.
来源文献：[1]Zhang,Junhong,Tian,et al.Isolation and identification of phenolic compounds in Chinese purple yam and evaluation of antioxidant activity[J].LWT-Food Science & Technology, 2018, 96:161-165.
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.
