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- W1966362906 abstract "Abstract High-performance liquid chromatography separated successively and quantitatively the food flavoring agents pyrimidines, purines and nucleosides, followed by nucleotides, then by polyphenols and finally by pyrazines with a reversed-phase octadecylsilica (μBondapak C 18 ) column and various proportions of methanol, water, acetic acid and tetrabutylammonium phosphate (PIC A). The polar solvent (solvent A) was water—acetic acid—PIC A (97.5:1.5:1.0) and the relatively non-polar solvent (solvent B) was methanol—acetic acid—PIC A (97.5:1.5:1.0). Purines, pyrimidines, and nucleosides were eluted with solvent A. Nucleotides were eluted with a mixture of solvents A and B (9:1). Polyphenols were separated with a gradient starting at 10% solvent B and finishing at 25% solvent B, and finally the pyrazines were removed successively from the column with a gradient starting at 25% solvent B and finishing at 45% solvent B. The resolution and reproducibility were excellent for more than 50 compounds. By this method beverages could be analyzed directly, without solvent extraction, for flavoring compounds." @default.
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- W1966362906 date "1979-03-01" @default.
- W1966362906 modified "2023-09-26" @default.
- W1966362906 title "Separation of potential flavoring compounds by high-performance liquid chromatography" @default.
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- W1966362906 doi "https://doi.org/10.1016/s0021-9673(00)95459-1" @default.
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