Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (11): 247-249.

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Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

WANG Fang-An, HUANG Yong, ZHOU Guo-Ping, WANG Lin

1.Huazhong Agriicutural University;2.Wuhan Polytechnic College;3.Quality and Technology Supervision Bureau of Wuhan;4.Guangdong Huixiang yuan Food Co. Ltd.

Online:2005-11-15 Published:2011-10-24

Abstract

Abstract: The content of oleanolic acid was detected by HPLC and the extraction method of oleanolic acid from Chinese floweringquince was investigated. The optimal extraction results were got with organic solvent such as water-free ethanol. That oleanolic aciddistributed mainly in residues and undetectable oleanolic acid distributed in Chinese flowering quince syrup were found throughdetection of variety samples of Chinese flowering quince fruit vinegar. Functional fruit vinegar with oleanolic acid can only beproduced by fermentation with residue.

Key words: oleanolic acid,HPLC, Chinese flowering quince, fruit vinegar

WANG Fang-An, HUANG Yong, ZHOU Guo-Ping, WANG Lin. Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC[J]. FOOD SCIENCE, 2004, 25(11): 247-249.

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Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

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