In this study, phenolic compounds in fresh fruits (Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus, Berberis crataeginea) were determined by HPLC. The highest content of phenolic compounds was found in Berberis crataeginea, varied from 1.67 mg/kg (trans-cinnamic acid) to 228.32 mg/kg (rutin trihydrate), while Physalis alkegengi contains the minimum amount of phenolic compounds, ranged from 0.100 mg/kg (p-coumaric acid) to 23.78 mg/kg ((+)-catechin). 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene and gallic acid were the predominant phenolic compounds of Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus,, respectively. All fruits contained minor amounts of isorhamnetin, kaempferol, naringenin, trans-cinnamicacid, resveratrol and p-coumaric acid.

在本研究中，通过HPLC测定了新鲜水果（酸浆，枸杞，樱桃李，接骨木，悬钩子，小Ber）中的酚类化合物。酚类化合物的含量最高是在发现小檗crataeginea，从1.67毫克/公斤（反式肉桂酸）变化到228.32毫克/公斤（芸香苷三水合物），而酸浆alkegengi包含酚类化合物的最低量，从0.100毫克不等/ kg（对香豆酸）至23.78 mg / kg（（+）-儿茶素）。3,4-二羟基苯甲酸，（+）-儿茶素，1,2-二羟基苯和没食子酸是酸浆，酸枝枸杞，李属李，黑接骨草，悬钩子的主要酚类化合物，， 分别。所有水果均含有少量异鼠李素，山emp酚，柚皮素，反肉桂酸，白藜芦醇和对香豆酸。