Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

The use of capillary electrophoresis for the analysis of selected flavonols present in fruit juices and wines (kaempferol-3-rutinoside, rutin, 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 were carried out in less than 10 minutes. © 1995 Friedr. Vieweg & Sohn Verlagsgesellschaft mbH.

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Bibliographic Details
Main Authors: Fernández De Simón, María Brígida, Estrella, I., Hernández, T.
Format: artículo biblioteca
Language:English
Published: Springer Nature 1995
Subjects:Flavonols, Capillary electrophoresis, Temperature effects, pH effects,
Online Access:http://hdl.handle.net/20.500.12792/1337
http://hdl.handle.net/10261/291452
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