FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 276-277.

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Determination of Resveratrol in Different Peanut Species Roots by HPLC

 HUANG  Ji-Nian, FANG  Jie, AI  Guo-Min   

  1. 1.Institute of Agricultural Products Processing,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China; 2.Institute of Plant Protection,Henan Academy of Agricultural Sciences,Zhennzhou 450002,China
  • Online:2007-05-15 Published:2011-12-31

Abstract: By HPLC this research assayed the resveratrol contents in the different peanut species,including Huayu 20,Yuhua11, Yuhua14,Yuhual5,Honghual,Haihual,Fenghua6,Baisha17A.The results indicated that the resveratrol content of the honghual is the highest,reaching 103.3μg/g.In the different peanut roots the resveratrol contents are obviously different.

Key words: resveratrol, HPLC, peanuts root