Simple, Selective, and Rapid Quantification of 1-Deoxynojirimycin in Mulberry Leaf Products by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection - Yoshihashi, Tadashi; Do, Huong Thi Thu; Tungtrakul, Patcharee; Boonbumrung, Sumitra; Yamaki, Kohji (Journal of food science, 2010)
Keywords: 1-Deoxynojirimycin; 1-Deoxynojirimycin - analysis; 1-Deoxynojirimycin - chemistry; 1-Deoxynojirimycin - isolation & purification; adverse effects; analysis; Berries; Beverages; Beverages - analysis; Biological and medical sciences; chemistry; Chromatography; Chromatography, High Pressure Liquid; Chromatography, Ion Exchange; Chromatography, Ion Exchange - methods; detection; Dietary Supplements; Dietary Supplements - analysis; Electrochemical Techniques; enzyme inhibitors; Extraction processes; Fast Foods; Fast Foods - analysis; Food; food analysis; Food Analysis - methods; Food industries; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Glucose; glycosidases; heat stability; Heat treatment; high-performance anion-exchange chromatography; Hot Temperature; Hot Temperature - adverse effects; Hydrogen-Ion Concentration; ion exchange chromatography; isolation & purification; Leaves; Limit of Detection; Liquid chromatography; Mass Spectrometry; methods; Methods of analysis, processing and quality control, regulation, standards; Morus; Morus - chemistry; mulberry; plant extracts; Plant Leaves; Plant Leaves - chemistry; pulsed amperometric detection; quantitative analysis; rapid methods; Retention time; Sample preparation; Sodium hydroxide; spectral analysis; sterilizing; tea; thermal stability; Time Factors; High performance; Mulberry; Stability; Fruit; 1-deoxynojirimycin; Plant leaf; Chromatography; pulsed amperometric detection; high-performance anion-exchange chromatography; Anion exchange; Alkaloid; Heat; Analysis method; Plant part; Quality; Control method; heat stability; Detection; By product; Quantitative analysis