(a)
(b)
(c)
(d)
Figure 1: HPLC/DAD chromatogram of phenolic compounds in camellia oil cake. Detection was at 280 nm. (a) Standards of phenolic acids. Peak: () gallic acid; () coumaric acid; () catechin; () chlorogenic acid; () epicatechin; () rutin; () ferulic acid; () naringenin; (9) kaempferol acid. (b) Isopropanol extract (IE). Peak: () catechin; () epicatechin; () naringenin. (c) Normal hexane extract (NE). Peak: () epicatechin. (d) Diethyl ether extract (DE).