{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:06:38Z","timestamp":1762189598749,"version":"build-2065373602"},"reference-count":30,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2012,2,6]],"date-time":"2012-02-06T00:00:00Z","timestamp":1328486400000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,2]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    A high\u2010performance liquid chromatography coupled with photodiode\u2010array spectrophotometry and electrospray ionization\u2010mass spectrometry (HPLC\u2010PDA\u2010ESI\u2010MS) method for separation and determination of phenolic acids in ethyl acetate extracts from Chinese waxberry (\n                    <jats:italic>Myrica Rubra<\/jats:italic>\n                    ) juice was developed. Total of 4 phenolic acids (ferulic, caffeic, sinapic, and salicylic acids) were identified by comparing their HPLC retention times, UV\u2010Vis absorption spectra, and simultaneously recorded mass spectra with authentic standards. Quantitation was carried out by the peak area method. The calibration curves are linear over the concentration range studied with the correlation coefficients,\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    , greater than 0.99. The contents of ferulic, caffeic, sinapic, and salicylic acids in waxberry juice samples studied were 2.76, 3.58, 2.89, and 1.92 mg\/L, respectively, and they occur mainly in bound forms. All relative standard deviations were less than 4%. The recoveries range from 83.6% to 95.8% for the 4 analytes. To the authors\u2019 best knowledge, this is the first report for the identification of the sinapic and salicylic acids in Chinese waxberry products.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02563.x","type":"journal-article","created":{"date-parts":[[2012,2,6]],"date-time":"2012-02-06T17:08:23Z","timestamp":1328548103000},"source":"Crossref","is-referenced-by-count":17,"title":["Separation, Identification, and Quantitation of Phenolic Acids in Chinese Waxberry (\n                    <i>Myrica Rubra<\/i>\n                    ) Juice by 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