Assay of aromatic amino acid enantiomers in rice-brewed suspensions by chiral ligand-exchange CE

Electrophoresis

Volumn 28, Issue 22, 2007, Pages 4150-4155

  Qi, Li ^a   Liu, Meirong ^a   Guo, Zhenpeng ^a   Xie, Mingyi ^a   Qiu, Changgui ^a   Chen, Yi ^a  

^a PEKING UNIVERSITY   (China)

Author keywords

Amino acid; Enantioseparation; Ligand exchange CE; Rice wine product; Zinc complex

Indexed keywords

ALKALINITY; AROMATIC COMPOUNDS; AROMATIZATION; ASCORBIC ACID; BORIC ACID; LIGANDS; SUSPENSIONS (FLUIDS); WINE; ZINC COMPOUNDS;

AMINO-ACIDS; AROMATIC AMINO ACID; CHIRAL LIGAND EXCHANGES; ENANTIOSEPARATIONS; LIGAND EXCHANGES; LIGAND-EXCHANGE CE; RICE WINE; RICE-WINE PRODUCT; WINE PRODUCTS; ZINC COMPLEX;

AMINO ACIDS;

AMMONIUM ACETATE; ARGININE; AROMATIC AMINO ACID; BORIC ACID; BUFFER; LIGAND; LYSINE; TYROSINE; ZINC ION; ZINC SULFATE;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHINESE; CHIRALITY; ENANTIOMER; LINEAR REGRESSION ANALYSIS; PH; RICE; SEPARATION TECHNIQUE; ULTRAVIOLET SPECTROSCOPY;

EID: 36549042493     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.200700281     Document Type: Article

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