Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC-MS/MS with SPE

Journal of Food Science

Volumn 79, Issue 6, 2014, Pages

  Wang, Yutang ^a   Liu, Yuanyuan ^a   Xiao, Chunxia ^a   Liu, Laping ^a   Hao, Miao ^a   Wang, Jianguo ^a   Liu, Xuebo ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Anthocyanin; Black rice wine; HPLC MS MS; Phenolic constituents; Solid phase extraction

Indexed keywords

ANTHOCYANIN; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOL;

ANALYSIS; CHEMISTRY; CHINA; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PROCEDURES; REPRODUCIBILITY; RICE; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; VALIDATION STUDY; WINE;

ANTHOCYANINS; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOLS; FOOD ANALYSIS; HUMANS; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; WINE;

EID: 84902003154     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12483     Document Type: Article

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