Chemical differentiation of two taste variants of Gynostemma pentaphyllum by using UPLC-Q-TOF-MS and HPLC-ELSD

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 1, 2013, Pages 90-97

  Lu, Jing Guang ^a,b   Zhu, Lin ^b   Lo, Kate Y W ^b   Leung, Alexander K M ^b   Ho, Alan H M ^b   Zhang, Hong Yang ^c   Zhao, Zhong Zhen ^b   Fong, David W F ^b   Jiang, Zhi Hong ^a,b  

^a MACAU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Macao)

^b HONG KONG BAPTIST UNIVERSITY   (Hong Kong)

^c EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL DIFFERENTIATION; GINSENOSIDES; GYNOSTEMMA PENTAPHYLLUM; HPLC-ELSD; QUANTITATIVE METHOD; SWEET TASTE;

INDUCTIVELY COUPLED PLASMA; LOADING; PRINCIPAL COMPONENT ANALYSIS; RUBIDIUM;

CHEMICAL ANALYSIS;

ARTICLE; CHEMISTRY; GYNOSTEMMA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MASS SPECTROMETRY; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; STANDARD; TASTE; VALIDATION STUDY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GYNOSTEMMA; LIMIT OF DETECTION; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; REFERENCE STANDARDS; TASTE;

GYNOSTEMMA PENTAPHYLLUM;

EID: 84872121606     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304154d     Document Type: Article

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