Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F09%3A00008427" target="_blank" >RIV/00216275:25310/09:00008427 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer
Popis výsledku v původním jazyce
A variety of high-performance liquid chromatography (HPLC) methods are available for the determination of the individual phenolic acids, polyphenols, fl avonoids and related compounds contributing to the antioxidant activity of beer. Successful separation of the individual compounds requires appropriate selection of columns, mobile phases and optimization of the operation conditions. Ultraviolet/visible, fluorimetric and electrochemical detection techniques for HPLC determination of phenolic compounds are compared with special attention to the highly sensitive and selective coulometric array detectors. Hyphenated techniques employing coupling of HPLC with mass spectrometry or with nuclear magnetic resonance are valuable tools for identifi cation and structure elucidation of phenolic and related compounds in beer, hops and malt extracts. Finally, sample pre-treatment for HPLC of natural antioxidants is addressed.
Název v anglickém jazyce
Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer
Popis výsledku anglicky
A variety of high-performance liquid chromatography (HPLC) methods are available for the determination of the individual phenolic acids, polyphenols, fl avonoids and related compounds contributing to the antioxidant activity of beer. Successful separation of the individual compounds requires appropriate selection of columns, mobile phases and optimization of the operation conditions. Ultraviolet/visible, fluorimetric and electrochemical detection techniques for HPLC determination of phenolic compounds are compared with special attention to the highly sensitive and selective coulometric array detectors. Hyphenated techniques employing coupling of HPLC with mass spectrometry or with nuclear magnetic resonance are valuable tools for identifi cation and structure elucidation of phenolic and related compounds in beer, hops and malt extracts. Finally, sample pre-treatment for HPLC of natural antioxidants is addressed.
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
CB - Analytická chemie, separace
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název knihy nebo sborníku
Beer in Health and Disease Prevention
ISBN
978-0-12-373891-2
Počet stran výsledku
13
Strana od-do
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Počet stran knihy
1248
Název nakladatele
Academic Press Ltd Elsevier Science Ltd
Místo vydání
London
Kód UT WoS kapitoly
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