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  • 1
    Electronic Resource
    Electronic Resource
    Optimization analysis by capillary electrophoresis of thiamine in meat: comparison with high perfomance liquid chromatography (1999)
    Springer
    European food research and technology 209 (1999), S. 355-359 
    Details
    ISSN: 1438-2385
    Keywords: Key words Meat ; Thiamine ; Capillary electrophoresis ; High performance liquid chromatography
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A new capillary electrophoresis (CE) method for the analysis of thiamine in meat is proposed. Samples were submitted to acidic and enzymatic hydrolysis and the extracts were purified using ethanol and an ion exchange column. The thiamine content was determined by CE using 100 mM sodium tetraborate, 50 mM sodium phosphate (pH 7.6), 50 mM sodium dodecyl sulphate and 10% isopropyl alcohol as a separation buffer solution. The analysis was carried out at 15 kV and 50  °C in a 70 cm effective length× 75 μm i.d. fused-silica capillary using on-column UV detection at 254 nm and 7 s injection time (27 nl injection volume). The results obtained by CE for thiamine contents in meat were compared to those obtained by HPLC using an ion-pair reverse phase column with post-column derivatization and fluorescence detection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050509
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds (1996)
    Springer
    European food research and technology 203 (1996), S. 27-32 
    Details
    ISSN: 1438-2385
    Keywords: Seed development ; α-Galactosides ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellow pea lupin (Lupinus luteus L. cv. Juno) were sampled at different days after flowering (DAF) and their content of soluble carbohydrates was determined: Analysis of samples showed thatmyo-inositol, fructose, glucose, galactose and sucrose were found in high abundance early in development and their content decreased gradually during maturation. α-Galactosides, which includes the content of raffinose, stachyose and verbascose, started to appear later in seed development, at 37 DAF in peas, 40 DAF in faba beans and 45 DAF in lupins. Their accumulation increased considerably during seed growth, and the maximum content was obtained in mature seeds; 3.8% in peas, 4.5% in faba beans and 10.4% in lupins. Results obtained for these sugars during seed development were fitted to modelling curves in order to predict sugar content at different development stages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01267765
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 126-129 
    Details
    ISSN: 1431-4630
    Keywords: Key words Seed development ; Thiamin ; Riboflavin ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050227
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Niacin Determination in Legumes by Capillary Electrophoresis (CE). Comparison with High Performance Liquid Chromatography (HPLC) (1998)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 21 (1998), S. 81-86 
    Details
    ISSN: 0935-6304
    Keywords: Available niacin ; capillary electrophoresis ; total niacin ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Available and total niacin content in lentils and faba beans have been analyzed by capillary electrophoresis (CE), and the results compared with those obtained by high performance liquid chromatography (HPLC). Acidic and enzymatic hydrolysis have been carried out for available niacin determination, and an alkaline extraction performed for total niacin. The extracts were subsequently purified using a strong anion exchanger resin. Precise conditions for purification had to be worked out for each one of the two analytical methods (HPLC and CE). The HPLC analysis for available and total niacin was carried out in an ion-pair reverse phase column with UV detection at 261 nm. For the CE separation, the following conditions were employed: a 20 mM sodium tetraborate; 15 mM sodium dodecyl sulfate and 20% isopropyl alcohol solution as separation buffer; 30 kV and 25 or 30°C. Separation was carried out in a 70 cm effective length × 75 μm i.d. fused-silica capillary using on-column UV detection at 254 nm. The results obtained by CE for lentils and faba beans were similar to those obtained by HPLC.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
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    Paper (German National Licenses)
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