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http://dx.doi.org/10.7744/cnujas.2011.38.2.295

Determination of hesperidin in mixed tea by HPLC  

Han, Saem (Department of Integrative Plant Science, Chung-Ang University)
Mok, So-Youn (Department of Integrative Plant Science, Chung-Ang University)
Kim, Hye-Min (Department of Integrative Plant Science, Chung-Ang University)
Lee, Jeong-Min (Department of Integrative Plant Science, Chung-Ang University)
Lee, Dong-Gu (Department of Integrative Plant Science, Chung-Ang University)
Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
Kim, Jong-Kee (Department of Integrative Plant Science, Chung-Ang University)
Kim, Sun-Ju (Department of Bio-Environmental Chemistry, Chungnam National University)
Lee, Sang-Hyun (Department of Integrative Plant Science, Chung-Ang University)
Publication Information
Korean Journal of Agricultural Science / v.38, no.2, 2011 , pp. 295-299 More about this Journal
Abstract
The content of hesperidin in the mixed tea, which was composed of dried orange peel, laurel leaf, mulberry leaf, silver magnolia leaf, oriental melon tap, cassia seed, and licorice root, was determined by high performance liquid chromatography (HPLC). Hesperidin was quantified by a reverse phase column with gradient solvent system (watcr:acetonitrile = 80:20 to 35:65 for 30 min) and UV/VIS detection (280 nm). The How rate was kept constant at 1.0 ml/min. The content of hesperidin in the mixed tea was measured in depending on extraction time 1, 2, 3, and 4 min (29.07, 52.39, 52.45, and 88.35 mg/g, respectively).
Keywords
Hesperidin; Mixed tea; Quantitative analysis; HPLC;
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Times Cited By KSCI : 1  (Citation Analysis)
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