Separation of honey flavonoids by micellar electrokinetic capillary chromatography

The separation of thirteen flavonoids from honey by micellar electrokinetic capillary chromatography (MECC) is described. All the flavonoids were separated on a fused-silica column (75 cm × 75 μm I.D.) with 0.2 M sodium borate buffer (pH 8.0)-50 m M sodium dodecyl sulphate-10% methanol. These condit...

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Bibliographic Details
Published in:Journal of Chromatography A 1994-05, Vol.669 (1), p.268-274
Main Authors: Ferreres, Federico, Blázquez, M.Amparo, Gil, M.Isabel, Tomás-Barberán, Francisco A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Confectionery products and chocolate industries, honey
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:The separation of thirteen flavonoids from honey by micellar electrokinetic capillary chromatography (MECC) is described. All the flavonoids were separated on a fused-silica column (75 cm × 75 μm I.D.) with 0.2 M sodium borate buffer (pH 8.0)-50 m M sodium dodecyl sulphate-10% methanol. These conditions were applied to the separation of flavonoids from lavender, rosemary, citrus and heather honey samples, to establish correlations between the flavonoid profiles and the botanical origin of honey. Citrus honey was characterized by the accumulation of hesperetin, lavender by luteolin, rosemary by 8-methoxykaempferol and heather by some unidentified flavonoids. The influence of the geographical origin on the honey flavonoid pattern was also studied by MECC. Honey samples from Spain, Mexico and Canada were analysed and no significant differences were found.
ISSN:0021-9673
DOI:10.1016/0021-9673(94)80359-5