Comparative Study of Crude and Wine-Processing Corni Fructus on Chemical Composition and Antidiabetic Effects

Figure 2

The typical UPLC elution profile of CF extracts, including the control sample (a), the crude extracts (b), and the wine-processed products (c). The first elution peak is gallic acid (1), and the following ones are 5-HMF (2), morroniside (3), loganin (4), sweroside (5), and cornuside (6).

(a)

(b)

(c)