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. Author manuscript; available in PMC: 2010 Feb 11.
Published in final edited form as: J Agric Food Chem. 2009 Feb 11;57(3):1076–1083. doi: 10.1021/jf8029397

Table 3.

Recovery rate of the five marker compounds using the developed HPLC method for the Chinese sweet tea plant.

Compound Original
mean (mg)
Spiked
mean (mg)
Detected
mean (mg)
Recovery
(%)
RSD (%)
(n=5)
Gallic acid 0.66 0.45 1.09 95.56 3.99
Rutin 0.50 0.40 0.89 97.50 4.57
Ellagic acid 4.58 3.00 7.40 94.00 4.90
Rubusoside 25.07 25.00 48.34 93.08 2.35
Steviol monoside 0.36 0.40 0.75 97.50 3.23