@article {2272,
	title = {Determination of potentially anti-carcinogenic flavonoids in wines by micellar electrokinetic chromatography},
	journal = {Food Chemistry},
	volume = {106},
	number = {1},
	year = {2008},
	note = {Sun, Ying Fang, Ning Chen, David D. Y. Donkor, Kingsley K.},
	month = {Jan},
	pages = {415-420},
	abstract = {A micellar electrokinetic chromatography (MEKC) is developed for the determination of potentially anti-carcinogenic flavonoids in various types of wines. The factors affecting the separation and detection, including the concentration and pH of the running buffer, the injection time, the sodium dodecyl sulphate (SDS) concentration, and the wavelength of UV absorption monitored were investigated to find the optimum conditions. Six potentially anti-carcinogenic flavonoids were separated within 16 min in a borate buffer containing SDS at pH 9.0. The detection limits for the six analytes were in the range of 1.48 x 10(-2) - 2.31 X 10(-2) mu g mL(-1). The method was successfully used in the analysis of wines with a relatively simple extraction procedure. Crown Copyright (c) 2007 Published by Elsevier Ltd. All rights reserved.},
	isbn = {0308-8146},
	url = {<Go to ISI>://000249941000059},
	author = {Sun, Y. and Fang, N. and Chen, D. D. Y. and Donkor, K. K.}
}
