Characterization of secondary metabolites from green cocoa beans using focusing-modulated comprehensive two-dimensional liquid chromatography coupled to tandem mass spectrometry

Proanthocyanidins as well as other secondary metabolites present in green cocoa beans were studied thanks to a new method involving the use of on-line comprehensive two-dimensional liquid chromatography coupled to tandem mass spectrometry (LC × LC-MS/MS). In order to enhance the performance of previ...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Analytica chimica acta 2018-12, Vol.1036, p.204-213
Hauptverfasser:	Toro-Uribe, Said, Montero, Lidia, López-Giraldo, Luis, Ibáñez, Elena, Herrero, Miguel
Format:	Artikel
Sprache:	eng
Schlagworte:	Beans Cacao - chemistry Cacao - metabolism Catechin Chromatography Chromatography, High Pressure Liquid Cocoa Cocoa beans Degree of polymerization Flavonoids - analysis Flavonoids - metabolism Focusing modulation LC × LC Liquid chromatography Mass spectrometry Mass spectroscopy Metabolites Modulation Molecular Structure Phenolic compounds Phenols Polymerization Proanthocyanidins Proanthocyanidins - analysis Proanthocyanidins - metabolism Procyanidins Resolution Secondary Metabolism Secondary metabolites Spectroscopy Sugar Tandem Mass Spectrometry Xanthines Xanthines - analysis Xanthines - metabolism
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!