1260 2 hplc system

The contents of major phenolics in the kiwifruit extracts prepared by different extraction methods were measured using an Agilent 1260 II HPLC system (Palo Alto, CA, USA) according to our previously established approach [1 (link)]. A ZORBAX Eclipase XDB-C18 (4.6 mm × 250 mm, 5 µm) was utilized, and solvent A and solvent B used in this study were 0.5% (v/v) of acetic acid solution and acetonitrile, respectively. Both hydroxybenzoic acids and flavan-3-ols were measured at 280 nm, and hydroxycinnamic acids and flavonols were measured at 320 nm and 360 nm, respectively. To quantify the phenolic compounds in the kiwifruit extracts, ten standards were used, including four phenolic acids (GA, PA, CHL, and NCHL), four flavan-3-ols (Ca, EC, PB1, and PB2), and two flavonols (QGlu and QRha). The content of individual phenolic compound was expressed in mg/g kiwifruit dry weight (mg/g DW).

High-performance liquid chromatography (HPLC) analysis with Agilent 1260 II HPLC system coupled with a DAD detector was employed to identify and quantify dihydrochalcones in instant sweet teas, and the Agilent Zorbax SB-C18 column (4.6 × 150 mm, 5 µm) was used at 30 °C. Water containing 0.1% formic acid (solvent A) and acetonitrile (solvent B) constituted the mobile phase. The gradient program was as follows: 5~60% B, 0–10 min; 60~85% B, 10–15 min; 85~100% B, 15–20 min; 100% B, 20–25 min; 100~5% B, 25–30 min; and 5% B, 30–35 min. Tea powder samples were dissolved with 70% ethanol and filtered through a 0.22 μm filter before injection. The injection volume was 10 μL and the flow rate was 1.0 mL/min. Phloridzin and trilobatin peaks were monitored at 280 nm and identified by comparing their retention time with respective standard. Data were expressed as mg/g of dry weight (DW).