Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography

A micellar electrokinetic chromatography (MEKC) method was developed for the quantitation of polyphenols (+)-catechin and (−)-epicatechin (catechin monomers) and the methylxanthine theobromine in Theobroma cacao beans. Owing to the poor stability of catechin monomers in alkaline conditions, a 50 mM...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of Chromatography A 2006-04, Vol.1112 (1), p.345-352
Hauptverfasser:	Gotti, Roberto, Furlanetto, Sandra, Pinzauti, Sergio, Cavrini, Vanni
Format:	Artikel
Sprache:	eng
Schlagworte:	Cacao - chemistry Catechin - analogs & derivatives Catechin - analysis Catechins Chromatography, Micellar Electrokinetic Capillary - methods Cyclodextrins Enantioseparation Epimerisation Experimental design Extraction Micellar electrokinetic chromatography (MEKC) Reproducibility of Results Seeds - chemistry Sensitivity and Specificity Stereoisomerism Theobroma cacao
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!