Quantification of Nobiletin and Tangeretin in Citrus by Micellar Electrokinetic Capillary Chromatography

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著者

    • OZAKI Kana
    • Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
    • ISHII Toshinao
    • Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
    • KOGA Nobuyuki
    • Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
    • YANO Masamichi
    • Department of Citriculture, National Institute of Fruit Tree Science
    • OHTA Hideaki
    • Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University

抄録

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.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 284-289, 2006-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018441239
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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