Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC

Table 2

RCF values of the ten components of the FFA samples (n = 3).

RCF^a	1 μL	1.5 μL	2 μL	2.5 μL	3 μL	Mean	RSD (%)
f4/1	0.254	0.252	0.252	0.255	0.256	0.254	0.76
f4/2	0.327	0.330	0.321	0.343	0.343	0.333	2.93
f4/3	0.246	0.246	0.241	0.243	0.242	0.243	0.92
f4/4	1.000	1.000	1.000	1.000	1.000	1.000	0.00
f4/5	0.532	0.527	0.523	0.522	0.521	0.525	0.85
f4/6	0.627	0.627	0.628	0.629	0.629	0.628	0.11
f4/7	0.361	0.356	0.351	0.349	0.348	0.353	1.59
f4/8	0.267	0.271	0.274	0.275	0.276	0.273	1.29
f4/9	0.553	0.560	0.565	0.568	0.569	0.563	1.18
f4/10	0.465	0.479	0.486	0.490	0.493	0.482	2.25

a: 1: eriocitrin; 2: neoeriocitrin; 3: narirutin; 4: naringin; 5: hesperidin; 6: neohesperidin; 7: hesperidin-7-O-glucoside; 8: poncirin; 9: naringenin; 10: hesperetin.