Electrophoretic separation of tea flavanoids in the modes of capillary (zone) electrophoresis and micellar electrokinetic chromatography
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Conditions for electrophoretic separation of tea phenolic enantiomers, (+)-catechin and (−)-epicatechin, by capillary (zone) electrophoresis using β-cyclodextrin as a component of the working electrolyte are developed. Optimization is made of the conditions for separating a multicomponent mixture of ionic and neutral polyphenols from various tea samples in the mode of micellar electrophoretic chromatography using sodium dodecyl sulfate as a micelle-forming agent and urea as an additive to the phosphate buffer.
KeywordsCatechin EGCG Epicatechin Electrophoretic Separation Epigallocatechin
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