Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

This study aimed to establish a HPLC method for simultaneous determination of the changing of quercitrin, 3-hydroxyphloridzin, and phloridzin in physical process of M. halliana tea. Meanwhile, the nutritional compositions were determined, using anthrone-sulfuric acid colorimetry and direct titration...

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Bibliographic Details
Main Authors:	Zhenhua Yin, Yong Zhang, Juanjuan Zhang, Wenyi Kang
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2017-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2017/7950137

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