Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South America

Food Research International

Volumn 45, Issue 1, 2012, Pages 136-144

  Ballus, Cristiano Augusto ^a   Meinhart, Adriana Dillenburg ^a   de Oliveira, Raquel Grando ^a   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Capillary zone electrophoresis; Optimization; Phenolic compounds; Stacking; Wines

Indexed keywords

3 ,4-DIHYDROXYBENZOIC ACIDS; BORIC ACIDS; CAFFEIC ACIDS; CAPILLARY ZONE ELECTROPHORESIS; CINNAMIC ACIDS; DETECTABILITY; EFFECTIVE LENGTH; EPICATECHIN; EXTRACTION PROCEDURE; FERULIC ACIDS; GALLIC ACIDS; HYDRODYNAMIC INJECTION; INJECTION MODE; KAEMPFEROL; MYRICETIN; ON-LINE PRECONCENTRATION; P-COUMARIC ACID; PHENOLIC COMPOUNDS; SEPARATION CONDITION; SOUTH AMERICA; STACKING; TRANS-RESVERATROL; VANILLIC ACIDS;

CAPILLARY ELECTROPHORESIS; FATTY ACIDS; INORGANIC ACIDS; OPTIMIZATION; SEPARATION; WINE;

PHENOLS;

EID: 81055155403     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.029     Document Type: Article

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