化学
水溶液中的金属离子
高效液相色谱法
没食子酸
金属
循环伏安法
乙腈
电喷雾
质谱法
电喷雾电离
色谱法
电化学
抗氧化剂
核化学
儿茶素
离子
多酚
电极
有机化学
物理化学
作者
Midori Yasuda,Chika Matsuda,Ayumi Ohshiro,Kuniyo Inouye,Masaaki Tabata
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2012-01-29
卷期号:133 (2): 518-525
被引量:27
标识
DOI:10.1016/j.foodchem.2012.01.018
摘要
Catechins [(-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG)] were analysed by HPLC using an ODS column, an electrochemical detector (0.75V vs. Ag/AgCl) and an eluting solvent composed of water containing buffer (84% v/v), acetonitrile (12% v/v) and ethylacetate (4% v/v) in the presence of metal ions (Cu(2+), Fe(2+) and Fe(3+)). HPLC peaks were affected by metal ions: the peak intensities of ECG and EGCG decreased, but the peak intensities of EC and EGC were not affected seriously. Fe(2+) most markedly decreased the peak intensities of EGCG. EDTA was added to mask metal ions and an optimum condition was proposed. The effects of the metal ions on HPLC analysis are discussed from the viewpoints of metal complex formation with catechins and oxidation of catechins on the basis of ultraviolet-visible (UV-vis) spectrophotometry, electrospray ionisation mass spectrometry (ESI-MS) and cyclic voltammetry (CV).
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