Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods

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• 作者：Naiara Pardo-Mates^a ; Alex Vera^a ; Sergio Barbosa^a ; Mí ; riam Hidalgo-Serrano^a ; Oscar Nú ; ñ ; ez^a ; ^b ; ^c ; ^{oscar.nunez@ub.edu} ; Javier Saurina^a ; ^b ; Santiago Herná ; ndez-Cassou^a ; ^b ; Lluis Puignou^a ; ^b
• 关键词：High performance liquid chromatography ; UV-detection ; Polyphenols ; Principal component analysis ; Partial least square regression ; Food authentication
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：29-38
• 全文大小：1299 K
• 卷排序：221

文摘

HPLC-UV is proposed for the characterization of fruit-processed products. Exploratory PCA of peak area data and HPLC fingerprints was achieved. Authentication of cranberry fruit extracts was assessed by PLS. Quantitation errors of fruit adulterants at low levels (2%) were below 4.3%.