CiNii 図書 - Methods in polyphenol analysis

Polyphenols make a vital contribution to the colour, tanning, taste and astringency of so many of society's favourites - from the unique taste of the British cup of tea to a glass of red wine. Found widely in many foods of plant origin, polyphenols are also becoming increasingly recognised as antioxidants in the body, with action on long-term health and reduction in the risk of chronic disease. Due to the importance of polyphenols, it is vital to conduct accurate and sensitive analysis. Providing detailed state-of-the-art research, presented in a practical and effective way, Methods in Polyphenol Analysis looks at the latest techniques in this developing field and includes, among others: New modern techniques, such as LC-MS, LC-NMR and LC-coulometric detection; Chemical and enzymatic synthesis of polyphenol conjugates; and Characterization of oligomeric and polymeric tannins and complex polyphenols. This timely publication is written by highly experienced practitioners in this field and will be invaluable to all academics and industrialists involved in phytochemistry, biochemistry and food science.

Polyphenol Extraction from Foods
Methods of Polyphenol Extraction from Biological Fluids and Tissues
Application of LC-MS for the Identification of Polyphenols
The Use of HPLC with Coulometric Detection in the Analysis of Flavonoids in Complex Matrices
On-line Identification of Flavonoids by HPLC Coupled to Diode Array Detection
Application of LC-NMR in the Structure Elucidation of Polyphenols
Polyphenols: Measurement and Calculation of their Physical Chemistry Properties
Enzymatic Synthesis of Quercetin Glucosides and Glucuronides
Chemical Synthesis of Flavonoid Conjugates
Quantitative Determination of Flavonols in Plant Foods and Biological Fluids
Analysis and Purification of Catechins and their Transformation Products
Analysis and Purification of Proanthocyanidin Oligomers
Analysis of Polymeric Proanthocyanidins and Complex Polyphenols
The Analysis and Characterization of Chlorogenic Foods and other Cinnamates
Analysis of Anthocyanins
Analysis and Purification of Flavonones, Chalcones and Dihydrochalcones
Subject Index.

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Methods in polyphenol analysis

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