کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584483 | 1492025 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype](/preview/png/7584483.png)
چکیده انگلیسی
Evaluation was performed using HPTLC followed by densitometry. The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of ethyl formate, formic acid, water, toluene 30/4/3/1.5 (v/v/v/v). Staining with Fast Blue Salt B enabled visualization and quantitative evaluation. Compounds of interest were confirmed by eluting zones using a TLC-MS interface. LODs were ⤠100 ng/zone for all compounds. The fingerprints obtained are useful for quality control of cocoa beans allowing their differentiation according to cocoa or chocolate sorts, varieties, and origins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 277-287
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 277-287
نویسندگان
Vasilisa Pedan, Carlo Weber, Tiên Do, Norbert Fischer, Eike Reich, Sascha Rohn,