Quantification of Nobiletin and Tangeretin in Citrus by Micellar Electrokinetic Capillary Chromatography
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A micellar electrokinetic capillary chromatographic (MEKC) method was developed for the two major polymethoxylated flavones, nobiletin and tangeretin, using a fused-silica open-tubular capillary in a 70% methanol extract from citrus albedo tissue. A MEKC separation buffer (pH 7.0), consisting of 32mM sodium dodecyl sulphate (SDS), 20mM sodium dihydrogen phosopate, 12mM disodium tetraborate and 20% methanol, was selected in order to optimize separation conditions. The order of elution was nobiletin and tangeretin. Of the 46 species and cultivars in the <I>Citrus </I>genus, 17 were assayed for nobiletin and/or tangeretin in this study. The Acrumen and Pseudofortunella sections, classified by Tanaka, were found to contain the highest flavone concentrations.
- Food Science and Technology International, Tokyo
Food Science and Technology International, Tokyo 12(4), 284-289, 2006-11-01
Japanese Society for Food Science and Technology