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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| Principais autores: | , , |
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| Formato: | artículo biblioteca |
| Idioma: | English |
| Publicado em: |
Springer Nature
1995
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| Assuntos: | Flavonols, Capillary electrophoresis, Temperature effects, pH effects, |
| Acesso em linha: | http://hdl.handle.net/20.500.12792/1337 http://hdl.handle.net/10261/291452 |
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