Skip to main content
. 2021 May 13;10(5):1079. doi: 10.3390/foods10051079

Figure 4.

Figure 4

Chromatograms of conventional HCCC separation and HPLC detection of the target compounds 1 and 3. (A) HSCCC separation of the target compounds 1 and 3 from their mixture using the 8.7 mM acetic acid-modified n-BuOH/H2O (1:1, v/v) solvent system. The partitioned upper and lower phases of the 8.7 mM acetic acid-modified n-BuOH/H2O (1:1, v/v) solvent system were used as the mobile and stationary phases, respectively. Revolution speed 850 rpm; mobile phase flow rate: 5 mL/min; UV detection wavelength 254 nm. (B) HPLC chromatograms (254 nm) of the mixture of compounds 1 and 3 and the separated compounds by HSCCC.