Micellar and microemulsion electrokinetic chromatography of hop bitter acids

被引：0

作者：

Szucs, R ^{[1
]}

VanHove, E ^{[1
]}

Sandra, P ^{[1
]}

机构：

[1] STATE UNIV GHENT,DEPT ORGAN CHEM,B-9000 GHENT,BELGIUM

来源：

HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY | 1996年 / 19卷 / 04期

关键词：

micellar electrokinetic chromatography (MEKC); microemulsion electrokinetic chromatography (MEEKC); hop acids; separation mechanism;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The elution order of the hop alpha- and beta-acids has been studied under different modes of electrokinetic separation. A model is advanced to explain the shorter migration times of the more hydrophobic beta-acids compared to the alpha-acids in micellar electrokinetic chromatography (MEKC). For quality control of the bitter principles in hops, the ruggedness of electrokinetic separation could be improved by replacing MEKC by microemulsion electrokinetic chromatography (MEEKC).

引用

页码：189 / 192

页数：4

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