Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools
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- 作者：Olga Monago-Marañ ; a ; Isabel Durá ; n-Merá ; s ; Teresa Galeano-Dí ; az ; tgaleano@unex.es" class="auth_mail" title="E-mail the corresponding author ; Arsenio Muñ ; oz de la Peñ ; a
- 关键词：Quercetin (PubChem CID ; 5280343) ; Myricetin (PubChem CID ; 5281672) ; Kaempferol (PubChem CID ; 5280863)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1058-1065
- 全文大小：1476 K
文摘
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Fluorescence of flavonoid compounds in basic medium has been investigated for the first time.
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Parallel factor analysis of paprika samples has been performed for clustering them according their origin.
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Fluorimetry coupled to multivariate calibration has been employed to quantify flavonoids.