The evaluation of capillary zone and micellar electrokinetic capillary chromatographic techniques for the simultaneous determination of flavonoids, cinnamic and phenolic acids in blackcurrant (Ribes nigrum) bud extracts

被引：0
|
作者：
Fernandes, JB [1 ]
Griffiths, DW [1 ]
Bain, H [1 ]
机构：
[1] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND
来源：
PHYTOCHEMICAL ANALYSIS | 1996年 / 7卷 / 02期
关键词：
capillary electrophoresis; flavonoids; cinnamic acid; phenolic acids; blackcurrant; Ribes nigrum;
D O I：
10.1002/(SICI)1099-1565(199603)7:2<97::AID-PCA286>3.0.CO;2-M
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A range of capillary electrophoretic methods utilizing both capillary zone and micellar electrokinetic techniques were evaluated for the simultaneous separation of 15 compounds consisting of a complex mixture of flavonoids, cinnamic acids and simple phenolic acids. Factors influencing their migration times are evaluated and discussed, and conditions optimised for their quantitative analysis. These techniques were applied to crude methanolic blackcurrant bud extracts in which 11 compounds were directly identified and simultaneously quantified.
引用
收藏
页码：97 / 103
页数：7
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