FLAVONOID SEPARATION BY CAPILLARY ELECTROPHORESIS - EFFECT OF TEMPERATURE AND PH

Authors
DESIMON BF ESTRELLA I HERNANDEZ T
Citation
Bf. Desimon et al., FLAVONOID SEPARATION BY CAPILLARY ELECTROPHORESIS - EFFECT OF TEMPERATURE AND PH, Chromatographia, 41(7-8), 1995, pp. 389-392
Citations number
14
Categorie Soggetti
Chemistry Analytical","Biochemical Research Methods
Journal title
Chromatographia → ACNP
ISSN journal
00095893
Volume
41
Issue
7-8
Year of publication
1995
Pages
389 - 392
Database
ISI
SICI code
0009-5893(1995)41:7-8<389:FSBCE->2.0.ZU;2-B
Abstract
The use of capillary electrophoresis for the analysis of selected flav onols present in fruit juices and wines (kaempferol-3-rutinoside, ruti n, avicularin, quercitrin, isoquercitrin, isorhamnetin, kaempferol and quercetin) was explored, and the effect of pH and temperature on the separation studied. The method had good reproducibility and analyses w ere carried out in less than 10 minutes.