Simultaneous Determination of Phenolic Compounds in Apple Juice Concentrate by High Performance Liquid Chromatography

Abstract

Abstract: The contents of phenolic compounds in apple juice concentrate of Lujia 1 and Lujia 5 were studied by high performance liquid chromatography (HPLC) on an Eclipse XDB-C18 column (150 mm×4.6 mm id, 5μm). Liner gradient elution compose of methanol and 1% acetate acid solution at 30 ℃ with flow rate 1.0 ml/min and 280 nm wavelength detection by diode array detector. The compositions were separated completely under these chromatogram conditions. The determination results showed that there are six phenolic compounds in apple juice concentrate of Lujia 1, namely catechin, chlorogenic acid, caffeic acid, epicatechin, coumaric acid, and ferulic acid. However, the apple juice concentrate of Lujia 5, contains less chlorogenic acid, caffeic acid, epicatechin, coumaric acid and, ferulic acid.

Key words: HPLC, Lujia 1, Lujia 5, phenolic compound, apple juice concentrate

SUN Hai-Feng, 吕Hai-Tao , ZHOU Sha-Sha, DAI Qing-Hai, ZHOU Ya-Ping, DAI Hong-Yi. Simultaneous Determination of Phenolic Compounds in Apple Juice Concentrate by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2008, 29(4): 314-317.

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Simultaneous Determination of Phenolic Compounds in Apple Juice Concentrate by High Performance Liquid Chromatography

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