Table 4.
The contents of phenolic compounds in the extract acquired under the optimal condition.
| Number | Phenolic Compounds | Retention Time (tR, min) | Paront Ion (m/z, [M − H]−) | Product Ion (m/z) | Contents (μg/g DW) |
|---|---|---|---|---|---|
| 1 | Epicatechin | 12.3 | 289 | 203 | 56.63 ± 0.58 |
| 2 | Protocatechuic acid | 8.08 | 153.1 | 109 | 21.09 ± 0.16 |
| 3 | Ferulic acid | 14.3 | 193.1 | 134 | 0.84 ± 0.003 |
| 4 | Gallic acid | 4.79 | 169.1 | 125 | 0.53 ± 0.008 |
| 5 | p-Coumaric acid | 15.4 | 162.7 | 119 | 0.45 ± 0.003 |
| 6 | Caffeic acid | 12.4 | 179.1 | 135 | 0.35 ± 0.010 |
| 7 | Quercetin | 16.5 | 301 | 179 | 0.041 ± 0.001 |
| 8 | p-Hydroxycinnamic acid | 14 | 163.1 | 119 | 0.027 ± 0.001 |