Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

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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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id dig-inia-es-10261-291452
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spelling dig-inia-es-10261-2914522023-02-20T07:18:20Z Flavonoid separation by capillary electrophoresis. Effect of temperature and pH Fernández De Simón, María Brígida Estrella, I. Hernández, T. Flavonols Capillary electrophoresis Temperature effects pH effects 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. 2023-02-20T07:18:20Z 2023-02-20T07:18:20Z 1995 artículo Chromatographia  41: 389-392 (1995) 0009-5893 http://hdl.handle.net/20.500.12792/1337 http://hdl.handle.net/10261/291452 10.1007/BF02318610 1612-1112 en none Springer Nature
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Flavonols
Capillary electrophoresis
Temperature effects
pH effects
Flavonols
Capillary electrophoresis
Temperature effects
pH effects
spellingShingle Flavonols
Capillary electrophoresis
Temperature effects
pH effects
Flavonols
Capillary electrophoresis
Temperature effects
pH effects
Fernández De Simón, María Brígida
Estrella, I.
Hernández, T.
Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
description 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.
format artículo
topic_facet Flavonols
Capillary electrophoresis
Temperature effects
pH effects
author Fernández De Simón, María Brígida
Estrella, I.
Hernández, T.
author_facet Fernández De Simón, María Brígida
Estrella, I.
Hernández, T.
author_sort Fernández De Simón, María Brígida
title Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
title_short Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
title_full Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
title_fullStr Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
title_full_unstemmed Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
title_sort flavonoid separation by capillary electrophoresis. effect of temperature and ph
publisher Springer Nature
publishDate 1995
url http://hdl.handle.net/20.500.12792/1337
http://hdl.handle.net/10261/291452
work_keys_str_mv AT fernandezdesimonmariabrigida flavonoidseparationbycapillaryelectrophoresiseffectoftemperatureandph
AT estrellai flavonoidseparationbycapillaryelectrophoresiseffectoftemperatureandph
AT hernandezt flavonoidseparationbycapillaryelectrophoresiseffectoftemperatureandph
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