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. Author manuscript; available in PMC: 2010 Nov 1.
Published in final edited form as: Food Chem. 2009 Nov;117(2):375–380. doi: 10.1016/j.foodchem.2009.04.011

Fig. 3.

Fig. 3

HSCCC chromatograms on the separation of nootkatone from the crude essential oil of fruits of Alpinia oxyphylla Miquel. Revolution speed: 850 rpm; separation temperature: 22 _C, flow rate: 1.5 ml min_1; and UV detection wavelength 254 nm. (a) Two-phase solvent system: hexane–chloroform–acetonitrile (10:1:10, v/v); mobile phase: the upper phase; sample size: 150 mg of essential oil dissolved into 18 ml two-phase solvent system. (b) Two-phase solvent system: n-hexane–methanol–water (5:4:1, v/v); mobile phase: the lower phase; sample size: 150 mg of essential oil dissolved into 18 ml two-phase solvent system. (c) Two-phase solvent system: n-hexane–methanol–water (5:4:1, v/v); mobile phase: the lower phase; sample size: 80 mg of essential oil dissolved into 15 ml two-phase solvent system.