p-Coumaric acid

Examples of using this product（for reference only）

HPLC

The quantification of p-coumaric acid and cinnamic acid was carried out using an HPLC system equipped with a DAD and an C18 column (250 mm × 4.6 mm, 5 μm). Quantification was carried out at 310 nm for p-coumaric acid and 280 nm for cinnamic acid. Gradient elution was carried out using water containing 0.2% phosphoric acid (A) and acetonitrile (B) with the following elution program: 0–8 min, 10%–20% B; 8–40 min, 20%–30% B; 40–60 min, and 30%–50% B. The flow rate was 1.0 mL min-1, and the injection volume was 20 μL.

References：

A S G , B Y M , B Y W ,et al.Effects of storage temperature on bisdemethoxycurcumin formation in fresh-cut yam ( Dioscorea opposita )[J].Journal of Food Composition and Analysis, 2021.DOI:10.1016/j.jfca.2021.104106.

HPLC–MS

We used an HPLC system, which consisted of a binary solvent delivery system, an on-line degasser, an auto-sampler, a column temperature controller, and a diode array detector. Separation was conducted using a C18 column (5 μm, 150 mm × 4.6 mm), and the temperature was set to 40℃. The injection volume was 0.01 mL, and the flow rate was 1 mL/min. Gradient elution was conducted using a binary system consisting of 10 % formic acid in DW (A) and 10 % formic acid in acetonitrile (B). The utilized gradient was as follows: isocratic 1 % B for 6 min, 1% – 3% B for 4 min, 3 % – 15 % B for 20 min, 15 % – 40 % B for 20 min, 40 % – 90 % B for 5 min, 90 % B isocratic for 10 min, 90 % – 1 % B for 5 min, and 1 % B isocratic for 10 min. A re-equilibration operation followed. The UV detection wavelength was set to 280 nm.The voltages of the sample cone and the capillary were set to 17 and 3000 V for the positive ion mode and 22 and 2000 V for the negative ion mode.

References：

[1]Zhang,Junhong,Tian,et al.Isolation and identification of phenolic compounds in Chinese purple yam and evaluation of antioxidant activity[J].LWT-Food Science & Technology, 2018, 96:161-165.

HPLC

HPLC conditions: chromatographic column was SB-C18 column (4.6 × 250 mm, 5 μm) and the column temperature was maintained at 30℃. The wavelength of ultraviolet detector were 280 nm and 320 nm, and the gradient elution with a flow rate at 0.8 mL/min was performed by mobile phase A (2% acetic acid in deionized water) and solvent B (methanol; 0–10 min, 5–30%; 10–35 min, 30–50%; 35–40 min, 50–60%; 40–45 min, 60–70%; 45–50 min, 70–5%; 50–55 min, 5%).

References：

Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation. Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4. PMID: 31325746.

Remark：These protocols are for reference only. Solarbio does not independently validate these methods.

Note：

1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.

2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.

3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.