An overview of analytical chemistry of phenolic compounds in foods

被引：132

作者：

Escarpa, A ^{[1
]}

Gonzalez, MC ^{[1
]}

机构：

[1] Univ Alcala, Fac Ciencias, Dept Quim Analit, Alcala De Henares 28871, Spain

来源：

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY | 2001年 / 31卷 / 02期

关键词：

hydroxybenzoic and hydroxycinnamic acids; flavonoids; foods; chromatography; capillary electrophoresis; spectrophotometry;

D O I：

10.1080/20014091076695

中图分类号：

O65 [分析化学];

学科分类号：

070302 [分析化学]; 081704 [应用化学];

摘要：

A review is presented with references to the most important work dealing with the polyphenolic compounds taking account different aspects related with analytical chemistry of these compounds such as distribution, preparation, and/or treatment of sample and analytical techniques applied to their determination in foods. Contributions from 1985 to date are discussed.

引用

页码：57 / 139

页数：83

共 228 条

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