Separation, identification, and quantitation of phenolic acids in Chinese waxberry (Myrica Rubra) juice by HPLC-PDA-ESI-MS

J Food Sci. 2012 Feb;77(2):C272-7. doi: 10.1111/j.1750-3841.2011.02563.x. Epub 2012 Feb 6.


A high-performance liquid chromatography coupled with photodiode-array spectrophotometry and electrospray ionization-mass spectrometry (HPLC-PDA-ESI-MS) method for separation and determination of phenolic acids in ethyl acetate extracts from Chinese waxberry (Myrica Rubra) juice was developed. Total of 4 phenolic acids (ferulic, caffeic, sinapic, and salicylic acids) were identified by comparing their HPLC retention times, UV-Vis 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, R(2), 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' best knowledge, this is the first report for the identification of the sinapic and salicylic acids in Chinese waxberry products.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Beverages / analysis*
  • Caffeic Acids / isolation & purification*
  • Calibration
  • Chromatography, High Pressure Liquid / methods
  • Coumaric Acids / isolation & purification*
  • Myrica / chemistry*
  • Salicylates / isolation & purification*
  • Spectrometry, Mass, Electrospray Ionization / methods
  • Tandem Mass Spectrometry / methods


  • Caffeic Acids
  • Coumaric Acids
  • Salicylates
  • sinapinic acid
  • ferulic acid
  • caffeic acid