期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1216, 期 24, 页码 4831-4840出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2009.04.006
关键词
Flavanols; Procyanidins; Cocoa; Multi-laboratory validation; Quantitative; HPLC; FLD; NIST; Chocolate; Diol
The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. Single laboratory method performance was examined over three months using three separate secondary standards. RSD((r)) ranged from 1.9%, 4.5% to 9.0% for cocoa powder, liquor and chocolate samples containing 74.39, 15.47 and 1.87 mg/g flavanols and procyanidins, respectively. Accuracy was determined by comparison to the NIST Standard Reference Material 2384. Inter-lab assessment indicated that variability was quite low for seven different cocoa-containing samples, with a RSD((R)) of less than 10% for the range of samples analyzed. (C) 2009 Elsevier B.V. All rights reserved.
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