Figure 3.
HPLC chromatograms mixed standards (a–c) and phenolic profiles ‘Jinfeng’ kiwifruit (d–f). 1, neochlorogenic acid; 2, procyanidin B1; 3, catechin; 4, chlorogenic acid; 5, caffeic acid; 6, procyanidin B2; 7, epicatechin; 8, quercetin-3-O-glucoside; 9, quercetin-3-O-rhamnoside. Detection was made at 280 nm for hydroxybenzoic acids and flavanols, 320 nm for hydroxycinnamic acids, and 360 nm for flavonols.
