NMR studies of interactions of new CB2 cannabinoid receptor ligands with cyclodextrins hosts. Correlation with micellar electrokinetic chromatography and reversed phase high performance liquid chromatography

2013 ◽  
Vol 78 (1-4) ◽  
pp. 265-274
Author(s):  
Nathalie Azaroual ◽  
Jamal El Bakali ◽  
Delphine Broc ◽  
Carole Deghaye ◽  
Amaury Farce ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Micellar Electrokinetic Chromatography ◽  
Cannabinoid Receptor ◽  
Reversed Phase ◽  
Electrokinetic Chromatography ◽  
Receptor Ligands ◽  
Nmr Studies

scholarly journals High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 13
Author(s):  
Huynh N. P. Dang ◽  
Joselito P. Quirino
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Micellar Electrokinetic Chromatography ◽  
Reversed Phase ◽  
Food Samples ◽  
Electrokinetic Chromatography ◽  
Analytical Methodology

Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochemicals, which are commonly found in foods. Occurrence data in foods depends on the quality of the analytical methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatography (HPLC) and stacking-micellar electrokinetic chromatography (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The analytical performance of HPLC was found better than the stacking-MEKC method. Compared to other HPLC methods found in the literature, our method was faster (total run time with conditioning of 15 min) and able to separate more alkenylbenzenes. In addition, the analytical methodology combining an optimized methanol extraction and proposed HPLC was then applied to actual food flavouring ingredients. This methodology should be applicable to actual food samples, and thus will be vital to future studies in the determination of alkenylbenzenes in food.

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