Determination of carnosic acid and rosmarinic acid in sage by capillary electrophoresis
- 作者：Selda Baş ; kan ; Nevin Ö ; ztekin and F. Bedia Erim
- 关键词：Sage ; Salvia officinalis ; Carnosic acid ; Rosmarinic acid ; Capillary electrophoresis
- 刊名：Food Chemistry
- 出版年：2007
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：2007
- 卷：101
- 期：4
- 页码：1748-1752
- 文件大小：152 K
摘要
A simple and rapid capillary electrophoresis method was developed for the identification and quantitative determination of two antioxidative compounds – carnosic acid and rosmarinic acid – in the extracts of commercial Sage (Salvia officinalis) tea-bags. Capillary zone electrophoretic separation of carnosic and rosmarinic acids was performed using 40 mmol/l borate, at pH 9.6 as the running buffer. Weighed sage samples were extracted from tea-bags by sonification and the extracts were directly injected without any purification and pre-separation process. Coumarin was used as internal standard for quantitation and the limits of detection for carnosic acid and rosmarinic acid were obtained as 2.79 and 3.18 μg/ml, respectively using UV detection at 210 nm.