DETERMINATION OF PHYTATE AND LOWER INOSITOL PHOSPHATES IN SPANISH LEGUMES BY HPLC METHODOLOGY

被引：77

作者：

BURBANO, C ^{[1
]}

MUZQUIZ, M ^{[1
]}

OSAGIE, A ^{[1
]}

AYET, G ^{[1
]}

CUADRADO, C ^{[1
]}

机构：

[1] UNIV BENIN,DEPT BIOCHEM,BENIN CITY,NIGERIA

来源：

FOOD CHEMISTRY | 1995年 / 52卷 / 03期

关键词：

D O I：

10.1016/0308-8146(95)92831-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The separation and quantitative determination of phytic acid (inositol hexaphosphate) and lower inositol phosphates (tri-, tetra- and penta-phosphates) was carried out using a HPLC method that included purification by anion-exchange chromatography, and analysis by ion-pair chromatography on a C18 reverse phase column. Samples of the most important legumes in the Mediterranean diet were analysed using this system. The different samples presented a variable content of phytic acid and different relative proportions of lower inositol phosphates.

引用

页码：321 / 325

页数：5

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