BUFFER CONDITIONS AFFECTING THE SEPARATION OF MAILLARD REACTION-PRODUCTS BY CAPILLARY ELECTROPHORESIS

被引：32
|
作者：
TOMLINSON, AJ
LANDERS, JP
LEWIS, IAS
NAYLOR, S
机构：
[1] MAYO CLIN & MAYO FDN,DEPT PHARMACOL,ROCHESTER,MN 55905
[2] UNIV LONDON,LONDON WC2R 2CS,ENGLAND
[3] KINGS COLL,DEPT CHEM,LONDON WC2R 2CS,ENGLAND
来源：
JOURNAL OF CHROMATOGRAPHY A | 1993年 / 652卷 / 01期
关键词：
D O I：
10.1016/0021-9673(93)80657-T
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Capillary electrophoresis was applied to effect the separation of Maillard reaction products generated by the reaction of 5-hydroxymethylfurfural (5-HMF) with glycine. Since many components of this reaction mixture have not been previously identified an empirical approach was taken to develop separation conditions. Buffer composition, ionic strength and pH were all investigated. The effects of these parameters on the separation of a 5-HMF-glycine model Maillard reaction mixture are reported.
引用
收藏
页码：171 / 177
页数：7
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