Capillary Electrophoretic Determination of Resveratrol in Wines†

1999 ◽  
Vol 47 (8) ◽  
pp. 3223-3227 ◽  
Author(s):  
Xuelin Gu ◽  
Le Creasy ◽  
April Kester ◽  
Michael Zeece
2001 ◽  
Vol 934 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
Giedre Jankovskiene ◽  
Zydrunas Daunoravicius ◽  
Audrius Padarauskas

2011 ◽  
Vol 361-363 ◽  
pp. 1855-1858 ◽  
Author(s):  
Qian Xiang ◽  
Ying Gao

A capillary electrophoretic assay for determining synthetic antioxidant butylated hydroxyanisole in food has been developed. The extraction with 70% (v/v) methanol quantitatively extracted synthetic antioxidant. The separation was carried out by CZE using phosphate at a separation potential of 18 kV. Amperometric detection was achieved with an applied potential of 0.60 V. A linear relationship between the peak height and the concentration of the analyte was found in the range 1.8-180 µg/mL for BHA, with correlation coefficient of 0.994. The relative standard deviations of migration time and peak height were 0.19 and 5.3 %, respectively. The method developed was successfully applied for the determination of synthetic antioxidant butylated hydroxyanisole in food. Recovery of butylated hydroxyanisole was 93%.


1992 ◽  
Vol 608 (1-2) ◽  
pp. 205-210 ◽  
Author(s):  
Anders Vinther ◽  
Jørgen Petersen ◽  
Henrik Søeberg

2000 ◽  
Vol 879 (2) ◽  
pp. 235-243 ◽  
Author(s):  
A Padarauskas ◽  
V Paliulionyte ◽  
R Ragauskas ◽  
A Dikčius

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