Analysis of enzymatically glucosylated flavonoids by capillary electrophoresis

被引：18

作者：

Akiyama, T ^{[1
]}

Yamada, T ^{[1
]}

Maitani, T ^{[1
]}

机构：

[1] Natl Inst Hlth Sci, Tokyo 1588501, Japan

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 895卷 / 1-2期

关键词：

buffer composition; flavonoids; aglycones; glycosides;

D O I：

10.1016/S0021-9673(00)00369-1

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

HPCE with UV detection was applied to the analyses of enzymatically glucosylated flavonoids, which are used as natural food additives in Japan. Four items, which have flavonol or flavanone as aglycone, were analyzed. Each of these items is a mixture of glycosides with various lengths of maltooligosaccharide chain. On capillary zone electrophoresis with an untreated fused-silica capillary at alkaline pH, glycosides with longer sugar chains migrated more rapidly. Flavonol glycosides with 1-13 glucose units were distinguished with the berate buffer (pH 10.0). Flavanone glycosides needed higher pH values for good separation than flavonol glycosides (C) 2000 Elsevier Science BN. All rights reserved.

引用

页码：279 / 283

页数：5

共 7 条

[1]

Akiyama T, 2000, J FOOD HYG SOC JPN, V41, P54, DOI 10.3358/shokueishi.41.54

[2] CAPILLARY ZONE ELECTROPHORESIS OF MALTOOLIGOSACCHARIDES DERIVATIZED WITH 8-AMINONAPHTHALENE-1,3,6-TRISULFONIC ACID [J].